eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-09-28 5 10 750 753 10.12691/jfnr-5-10-5 JFNR20175105 article Josi Guimarães César 1 Andriele Madruga Peres 2 Caroline Pereira das Neves 2 Marcos Roberto Alves Ferreira 3 Jozi Fagundes de Mello 3 Ângela Nunes Moreira 3 3 3 Kelly Lameiro Rodrigues lameiro_78@hotmail.com 3 3 Federal University of Pelotas, Graduate Program on Nutrition and Food, Pelotas, Brazil Federal University of Pelotas, School of Nutrition, Pelotas, Brazil Federal University of Pelotas, Graduate Program on Biotechnology, Pelotas, Brazil The aim of this study was to isolate Staphylococcus spp. from cooked meat and desserts from restaurants and test for the presence of enterotoxins A, B, C, D, E genes and antimicrobial resistance profile. Thirty-six samples of cooked meat and thirty-six samples of desserts were collected from nine restaurants from Pelotas, Brazil. Staphylococcus spp. isolates were tested for antimicrobial susceptibility profile by disc diffusion method. Multiplex Polymerase Chain Reaction was performed to identify the presence of enterotoxins. Seven out of the 38 isolates registered the presence of any gene of traditional enterotoxins and enterotoxin E is the most frequent, with 42.8%, and five different genotypes were reported. Staphylococcus spp. isolates registered a high percentage of antimicrobial resistance to penicillin and oxacillin. http://pubs.sciepub.com/jfnr/5/10/5/jfnr-5-10-5.pdf multiplex polymerase chain reaction food safety enterotoxins restaurants antimicrobial susceptibility