Liquid smoke was evaluated for its effect on the growth and survival of Staphylococcus aureus artificially inoculated into chicken breast. Fresh chicken breast samples were dipped in Tryptic Soya broth containing ~ 10 6 cfu/ml (6 log cfu/g) of Staphylococcus aureus and left for 30 min. at room temperature (25 ο C) to allow attachment and absorption of bacteria.. Initial count of Staphylococcus aureus in chicken breast samples immediately after inoculation was 7.66 log cfu/g. Inoculated chicken breast samples (25 ο C) were dipped in liquid smoke 1%, 3% and 5% for 10, 20 and 30 minutes. Sensory evaluation (color, odor and texture) was conducted every day (24 hrs), while Staph. aureus count was conducted every 48 hrs during cold storage at 4°C. Initial counts of Staphylococcus aureus in chicken breast samples decreased following dipping in liquid smoke 1%, 3% and 5% for 30 min. by 0.58 log cfu/g (7.57%), 2.57 log cfu/g (33.55%) and 3.20 log cfu/g (41.78%) in the 1 st , 5 th and 11 th days, respectively. In addition, no significant differences (P