Staphylococcus deserves our close attention because of its ability to produce a large amount of enterotoxins, which, if ingested, cause staphylococcal food poisoning. Cross-contamination after milk pasteurization, caused especially by improper handling, is considered the most recurrent source of contamination of dairy products. Therefore, this research aimed to quantify and analyze the presence of coagulase-positive and coagulase-negative staphylococci from 104 dairy products samples to identify phenotypically the species and to evaluate the in vitro production of classical enterotoxins (SEA, SEB, SEC, SED and SEE) and the presence of possible coding genes of these enterotoxins. The average staphylococcal count values in different food groups ranged from 3.7 to 6.15log colony-forming units (cfu)/g. Among the staphylococcal strains, 74.3% (110/148) were coagulase-negative Staphylococcus and 25.7% (38/148) were coagulase-positive Staphylococcus, and 13 species were identified. 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