Staphylococcus aureus as a foodborne pathogen in eggs and egg products in Indonesia: A review

Staphylococcus aureus causes foodborne disease in eggs. It is characteristic of pathogenicity and harmful to human health if contaminated eggs and products are contaminated from pre-production at the manufacturer until post-production. S. aureus is a Gram-positive bacterium normally present in the skin and mucosa of humans and other animals. Methicillin-resistant S. aureus (MRSA) is a strain of S. aureus that is resistant to several types of antibiotics, including tetracycline, amoxicillin, ampicillin, ciprofloxacin, ceftriaxone, beta-lactam, and azithromycin. Impure S. aureus infections in eggs and processed egg products have been reported in Indonesia for for 5 years. However, only a limited number of cases have been reported. Based on the Indonesian National Standard, S. aureus contamination in fresh poultry eggs is limited to <1×102 colony forming unit/g, eggs processed from salty eggs as much as <1 × 101 colonies/g, and food processed from base eggs, e.g., custard a must negative/gram. One Health is an approach to collaborative cross-recognized sector linkages between human health, animal health, and the environment, which should be managed holistically. It is expected that one health approach will be able to prevent and control the risk of S. aureus contamination in eggs and processed egg proucts. This review describes the incidence of S. aureus and MRSA in Indonesia compared with other countries. This review provides information on the One Health approach for preventing and controlling S. aureus contamination of eggs in Indonesia so that it can be adopted elsewhere. Keywords: eggs and egg products, foodborne, Indonesia, methicillin-resistant Staphylococcus aureus.