9In this study, coagulase positive staphylococci (CPS) were detected in 45% of the 69 bovine 10 milk, whey and cheese samples from five farm dairies, and all raw milk samples were 11 contaminated. Genetic diversity, staphylococcal enterotoxin genes and antimicrobial 12 susceptibility in putative Staphylococcus aureus isolates were investigated. Sixty-one percent 13 of the 72 isolates analysed belonged to the same PFGE group. The spa-typing revealed seven 14 different spa types, t2678 being the most prevalent, but t127 and t197 were also detected.
15Sixteen different toxin gene profiles were identified in 87.5% of the isolates with sec and tst 16 being the most frequent (52.5%), followed by seg and seh. All isolates were MSSA 17 (methicillin-sensitive S. aureus), and sensitive to the 12 antibiotics tested. The prevalence of 18 S. aureus, and the high diversity of isolates carrying enterotoxin genes, constitute grounds for 19 food safety concern in artisanal cheese making, whether pasteurized or not.