The staphylococci, specially the Staphylococcus (S.) aureus, have been regularly considered in food borne problems due to its pathogenic nature in human beings and animals. Besides this, it has also developed resistance to multiple antimicrobial agents which make the condition more adverse. However, some years ago, different species of Staphylococcus including S. haemolyticus, S. saprophyticus, S. xylosus had also been reported as excellent producers of bioactive compounds such as the biosurfactants (BS). The BS are amphiphilic molecules mainly synthetized by microorganisms (bacteria, fungi and yeasts) and have acquired importance for its friendly character (biodegradability and low toxicity), and its different functional properties (surface activity, emulsifier, sparkling and humectant etc.) that make them to be considered potential substitutes of chemical surfactants apart from other potential applications in multiple industrial areas such as environmental, food and pharmaceuticals. Therefore, article provides a general review of the genus Staphylococcus spp., from two points of view: a negative one since a focus of clinical, as the producers of food borne diseases, and a positive one, mentioning the capacity of various strains isolated from the environment with the ability to produce biosurfactants.
