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