To examine the effect of various factors on the growth of Staphylococcus aureus and the production of staphylococcal enterotoxin A (SEA) in cooked rice, we inoculated strains of SEA-producing S. aureus into cooked rice, and then quantified the bacterial number and SEA after incubating them at 37oC. Most strains produced less SEA in cooked rice added with 2-5% glycine than in the non-added control. Some strains produced less SEA in cooked rice added with 5-7% NaCl than in the non-added control. The inhibition of growth of S. aureus and SEA production was not apparent when NaCl was added to cooked rice at the presence of glycine. Most strains produced less SEA in cooked rice adjusted pH 4.0-4.5 than in the non-adjusted control. It is necessary to further examine the combination of these inhibition methods for the inhibition of SEA production in cooked rice while preserving good taste of cooked rice.