TheStaphylococcus coagulase positive (SCP) has generated several problems of food poisoning in humans, making it a risk to public health. This study aimed to verify the presence of coagulase positive Staphylococcus spp in swine loin sample (Longissimus dorsi), preserved in cold storage (CF), refrigerated (RF) and unrefrigerated (SF) marketed in municipality of Cruz das Almas – BA. Evaluation of 48 pig loin samples was carried out, 16 samples from each treatment CF, RF and SF, 16 analytical repetitions with eight days intervals for each treatment, according to the rules of the DRC no12/2002. The samples were sent in isothermal boxes for Laboratory of Infectious Diseases, Federal University of Reconcavo of Bahia, Bahia. They were weighed 25 ± 0.2 g of sample and added to 225 ml Buffered Peptone Water 0.1% and is 10-1 to 10-4 dilution. It was seeded surface using 0.1 ml in Baird Parker agar plates supplemented with egg yolk solution and 1% potassium tellurite in duplicate and incubated at 37°C for 24-48 hours. After this period we selected the plates containing between 20 and 200 colonies for typical morphologies (shiny black with opaque halo) and atypical (black, gray and blue devoid of halo). For the submission of suspicious colonies (atypical) were selected 3 to 5 each type, which were transferred to Tryptone Soya Agar and incubated 18-24 hours at 37°C. Posteriorly it was subjected to the method by bacterioscopy by Gram technique and complementary biochemical tests such as Catalase, Coagulase, Citrate and Gelatinase. The samples presented population of Staphylococcus spp., ranging from 4 x 102 3,2 x 104 UFC/g. Research has shown that 28 of the 48 samples analyzed (58.33%) were positive for SCP, and of these, 7 (14.58%) RF, 10 (20.83%) of CF, 11 (22.92%) of SF. The evaluated samples showed high microbiological contamination and despite the RF and CF treatments deliver better sanitary conditions than SF, these were still unsatisfactory, requiring adoption of preventive measures to avoid contamination.