Josi Guimarães César¹, Andriele Madruga Peres², Caroline Pereira das Neves², Marcos Roberto Alves Ferreira³, Jozi Fagundes de Mello², Ângela Nunes Moreira^{1, 4}, Kelly Lameiro Rodrigues^{1, 2,}

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.

multiplex polymerase chain reaction, food safety, enterotoxins, restaurants, antimicrobial susceptibility