Food contamination has increased in the recent years and actually represents a serious risk for human health. The occurrence of Staphylococcus spp. in nature and processed foods were identified by Gram test, catalase, coagulase, DNAase, acetoin production (AP) and by assays of carbohydrate metabolism (glucose, maltose and mannitol). Strains of Staphylococcus spp were selected by thermonuclease reaction and analysis of staphylococcal enterotoxins, detected by immunoenzymatic assays (VIDAS - Staph Enterotoxin - bio Merieux). Positive reaction for staphylococci enterotoxin was produced by S. aureus in shrimps; farmhouse cheese and macaroni mass; S intermedius in cooked fish and garlic paste. SCP (Staphylococci Coagulase Positive) were observed in farmhouse cheese. Contamination by Staphylococcus sppoccurred during food production and storage. We can conclude that practices of hygiene need to be observed during food production and storage.
thermonuclease; DNAse; enterotoxins; immunoenzymetic assays; S. aureus; S. intermedius
