The effect of nisin on the survival of enterotoxingenic methicillin-resistant Staph. aureus (MRSA) was evaluated using different concentrations of nisin (0.00, 100 and 200 IU/ml) in a laboratory prepared sterile milk and inoculated with the previously isolated and identified MRSA to yield a concentration of 1x107 cfu/ml. The inoculated sterile milks were kept at room temperature (20±2ºC) and refrigerator temperature (4±2ºC). MRSA counts were determined using Oxacillin Resistance Screen Agar Base (ORSAB) supplement with two antibiotics-oxacillin at (2 mg/L) and polymyxin B (50.000 IU/L). ORSAB and pH value were determined every twelve hours. MRSA strains couldn't be detected after 96 and 72 h in the samples of sterile milk containing nisin in concentrations of 100 and 200 IU/ml, while, in the control sample the MRSA survived till the end of the 96 h of storage at room temperature. Moreover, MRSA failed to be detected after 48 and 24 h in the samples of sterile milk containing nisin in concentrations of 100 and 200 IU/ml and storaed at refrigerator temperature, respectively. Ice cream was prepared at the laboratory to study the effect of ground cinnamon in concentrations of 0.3 and 0.6% on the growth and survival of enterotoxingenic MRSA a concentration of 2x107 cfu/ml at freezing (-4±2ºC) and deep freezing (-18±2ºC) temperatures. The obtained results showed that the advantage of using 0.6% is better than using of 0.3% of ground cinnamon.