A total of 167 strains of Staphylococcus isolated from nasal cavities, oropharynx, palm of hands and subunguial of two goat's cheese handlers were collected. The strains were pooled (45) according to the species similarity and place of origin and tested for the production of enterotoxins (SE) A, B, C, D and toxic shock toxin syndrome (TSST-1). It was observed that 62.2% of the pools presented the capacity to produce, individually or in association, SEA (33.3%); SEB (46.7%); SEC (8.9%); SED (4.4%) and TSST-1 (4.4%). From the enterotoxigenic pools, 96.4% corresponded to species negative coagulase (Staphylococcus epidermidis and Staphylococcus cohnii). The capacity to produce SE and TSST-1 by Staphylococcus spp. strains isolated from food handlers reaffirms its hole on the transmission of food poisoning, beyond emphasizing the indispensable necessity of the adoption of satisfactory hygienic and sanitary procedures during the food manufacture.
goat; cheese handlers; Staphylococcus; enterotoxins; TSST-1
