The objectives of the current study were firstly to determine the prevalence of Salmonella spp. in the retailed milk and cheese in Egypt. Secondly, the antimicrobial resistance profiling of the isolated Salmonella spp. was further screened. Thirdly, evaluation of the inhibitory effects of some natural additives, including, ascorbic acid, pomegranate peel, and D-tryptophan against the isolated Salmonella (artificially inoculated into soft cheese) was further examined. The obtained results revealed recovery of fourteen Salmonella isolates from all examined samples. Serological examination exhibited 5 different Salmonella serotypes, namely S. Enteritidis, S. Typhimurium, S. Virchow, S. Larochelle, and S. Apeyeme. Antimicrobial susceptibility testing indicated that 100% of the isolates possessed resistance to erythromycin, oxacillin, and nalidixic acid. Treatment of the artificially Salmonella-contaminated soft cheese with pomegranate peel, ascorbic acid, and D-tryptophan revealed a significant (P <0.05) reduction in Salmonella growth in a dose-dependent manner. Therefore, the examined natural additives might act as promising candidates against Salmonella growth to be used in the dairy industry.