The aim of this studies was to determine the occurrence of enterotoxigenic staphylococci among staphylococci isolated from food of animal origin. The investigations were carried out on total 233 samples of raw sausages (60 samples), minced turkey meat (23 samples) and raw milk (150 samples). From examined samples 57 strains of coagulase-positive stapylococci were isolated. Among them 56 were recognised as Staphylococcus aureus and remaining 1 as S. intermedius. Ability to produce of enterotoxins was found at 55% of the S. aureus strains. Generally enterotoxigenic strains were determined in 13% of examined samples of food. The isolated strains of Staphylococcus aureus were divided into four biochemical biotypes according to ability to lactose and melibiose utilisation and produce of arginine dihydrolase (ADH). Among them, the most numerous biotype (39 strains) utilised lactose, not utilised melibiose and produced of arginine dihydrolase (ADH). There was no any relation between biochemical characteristics of isolated strains and their enterotoxigenicity.

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