Enterotoxins are macro-proteins produced by pathogenic bacteria that act on the gut of humans or animals. They are harmful for the consumer of milk and dairy products because they cause diarrhea with or without tissue damage. These molecules are antigenically and structurally different from each other. They can contaminate all types of foods, raw or cooked. This is the case of pastries, cheese, cooked dishes. The bacterium that produces these toxins is mainly present in milk and dairy products, deriving from mastitis cows. It is a disease born from the contamination of ruminant udders by golden staphylococci and other types of coagulase-producing staphylococci. Indeed, during the manufacturing process, staphylococci develop and thus produce enterotoxins. This presentation describes enterotoxin-producing organisms and environments that are conducive to their development, types of infections caused by staphylococcal enterotoxins, clinical signs, and diagnostic.