The effects of different concentrations of Zataria multiflora essential oils at concentrations of 0, 0.005, 0.015, 0.045, 0.135, 0.405 and 0.810% on the growth of Staphylococcus aureus were studied in a food model system, light salted fillets of silver carp (Hypophthalmichthys molitrix) at storage temperature of 10ºC for 21 days. The results showed that there was no significant difference in bacterial growth between samples treated with different concentrations of Z. multiflora essential oil and control group immediately post-inoculation. However, there was significant difference in growth of S. aureus between samples treated with concentration of 0.135 of Z. multiflora essential oil and control samples (P<0.05) on 2 and 6 days post-storage. No significant difference was observed on the growth of S. aureus in samples treated with lower concentrations of Z. multiflora (below 0.045%) compared with control group (P>0.05) except of 1-day post-storage. The most inhibitorial effects were observed in the samples treated with 0.405% and 0.8 10% of Z. multiflora essential oil up to 9 and 12 days post- storage, respectively.