Staphylococcus aureus poisoning occurs after consumption of food containing staphylococcal enterotoxins (SEs), is considered one of the most common forms of bacterial food outbreaks in the world. Some factors may influence or contribute to the SEs production in foods such as water activity, pH, redox potential and temperature. This study aimed to analyze the frequency of genes encoding nine staphylococcal enterotoxins (SEA, SEB, SEC, SED, SEE, SEG, SEH, SEI and SEJ) by PCR in 56 S. aureus strains isolated from organic and conventional dairies of production of Minas Frescal cheese from Campinas and region, were analyzed samples of raw milk, pasteurized milk and swabs. 20 isolates showed at least one classical SE and 48 at least one non-classical SE. The genes that encode SEA, SEC and SEE were not detected. The genes with the highest prevalence were SEG (58,9 %), SEI (39,3 %), SEJ (28,6 %), SEB (26,8 %), SED (16,1 %) and with less was SEH (10,7 %). The identification of new (non-classical) SEs increased the frequency of isolation of enterotoxigenic Staphylococci, thus suggesting that the pathogenic potential of S. aureus may be of greater importance due to the identification of the new SEs. The SEG and SEI were found in 18 isolates (32,1 %), these genes are often observed together because they are within the same genetic cluster and play relevant roles as they are related to Neonatal Enteropathy and Toxic Shock Syndrome. However, the techniques based on DNA (PCR) are able to determine the presence of virulence genes, on the other hand they do not demonstrate their expression. In conclusion, an improvement in the microbiological quality of the environment and products is required, with better hygiene practices in food production.