Irma Isnafia Arief

By Irma Isnafia Arief

Foodborne transmission of pathogenic microorganisms has been recognized as an important hazard. One of foodborne pathogens that was well known for 30 years, that associated with animals, have presented as illness-causing agents in humans, is Staphylococcus aureus. S. aureus is a bacterium that produces enterotoxin, causing poisoning to humans. These bacteria are found in foods that contain high protein such as sausage, eggs, meat, beef, poultry products, and milk products. S. aureus is a Gram-positive bacterium that is an indicator of contamination from the worker and tools. S. aureus contamination on raw animal products such as eggs, raw beef, and poultry products also milks in Indonesia has been reported by many researchers. Indonesia is a tropical country that has high humidity, heavy rain, and two seasons (dry and wet) that contribute to S. aureus contamination especially in animal products. Furthermore, poor postmortem handling on animal products also causes the contamination. Preventive methods are needed for food processing and food storage especially for animal products in Indonesia. This chapter in this book explains the contamination of S. aureus in animal products in Indonesia and the preventive methods used in Indonesia to reduce the contamination. Plant extracts, herbs, spices, bacteriocins, and lactic acid bacteria have been widely used in food processing in Indonesia that proved as biopreservatives for animal products.

Part of the book: Frontiers in Staphylococcus aureus