In this work, Staphylococcus has been employed to simulate a contamination of different egg foodstuffs. Liquid (egg white, egg yolk and whole egg) and also solid (Spanish potato omelette) products have been employed as model foods. The effect of different parameters, i.e. oxygen availability, cooking temperature and storage temperature, on microorganism survival and development has been evaluated. In addition, the structure of solid foods has been analysed by means of rheological measurements. Results showed that Staphylococcus behaviour in liquid media was strongly influenced by the oxygen concentration, which is determinant for the specific growth rates (μ). In solid foods, the increase of cooking temperature to 100ºC reduced the microbial viability by one order of magnitude with respect to the raw foodstuff. Additionally, it was observed that the structure of the omelette, which depended on the cooking temperature, was a key parameter regarding the μ values. Therefore, to avoid the risk of food poisoning by Staphylococcus proliferation, in the case of egg products cooked only for few minutes, the cooking temperature should be higher than 100ºC and *Manuscript Click here to view linked References 2 the subsequent storage should be at refrigeration temperatures that increase the lag phase and decrease the growth rate.