Staphylococcus aureus as a Foodborne Pathogen in Eggs and Its Products in Indonesia: A Review Aminah Hajah Thaha (1,2), Ratmawati Malaka (2*), Wahniyati Hatta (2), Fatma Maruddin (2)
1. Fakultas Sains dan Teknologi, UIN Alauddin Makassar
Jl. H. M. Yasin Limpo No. 36, Kabupaten Gowa, Sulawesi Selatan, 92111, Indonesia
2. Fakultas Peternakan, Universitas Hasanuddin
Jl. Perintis Kemerdekaan Km. 10 Tamalanrea, Kota Makassar, Sulawesi Selatan, 90245, Indonesia
*malaka_ag39[at]yahoo.co.id
Abstract
Staphylococcus aureus is one of the bacteria that cause foodborne disease in eggs, which is pathogenic and endangers human health if it contaminates contaminated eggs and products from pre-production at the producer to post-production. S. aureus is a gram-positive bacterium, a normal flora of the skin and mucosa of humans and animals. Methicillin-Resistant Staphylococcus aureus (MRSA) is a strain of S. aureus resistant to several antibiotics, including tetracycline, amoxicillin, ampicillin, ciprofloxacin, ceftriaxone, beta-lactams, and azithromycin. S. aureus contamination in the last five years on eggs and processed products is still very little reported in Indonesia and is only limited to the prevalence level. Based on the Indonesian National Standard, the contamination limit for S. aureus in fresh poultry eggs is <1 x 10^2 CFU/gr, processed eggs in the form of salted eggs <1 x 10^1 colonies/gr, processed egg-based foods such as custard must be negative/gr. One health is a cross-sectoral collaborative approach that recognizes human, animal and environmental health linkages that should be managed holistically. The one health approach is expected to prevent and control the risk of S. aureus contamination in eggs and their processed products.
