Sanitary hygiene implementation at Salmonella sp. critical control points in layer farms

Thaha, Aminah Hajah; Malaka, Ratmawati; Hatta, Wahniyathi; Marmansari, Dini; Purwanto, Edy; Kiramang, Khaerani; Hafsan, Hafsan

doi:10.1088/1755-1315/492/1/012098

Cited by 1 publication

(2 citation statements)

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“…Contamination of eggs with microbes and their effects on human health has become an important problem worldwide. Several microbes, including Salmonella spp., Staphylococcus spp., Streptococcus spp., Pseudomonas spp., Campylobacter jejuni, Listeria monocytogenes, and E. coli, frequently contaminate table eggs and production processes [4,42]. Among microbes, S. aureus produces a bacterial toxin that causes food poisoning in humans contaminated by bacteria.…”

Section: S Aureus and Methicillin-resistant S Aureus (Mrsa)mentioning

confidence: 99%

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

Thaha,

Malaka,

Hatta

et al. 2024

Int J One Health

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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.

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Section: S Aureus and Methicillin-resistant S Aureus (Mrsa)mentioning

confidence: 99%

“…Several microorganism pathogens, including Salmonella spp., Escherichia coli, and Staphylococcus aureus, cause foodborne diseases in eggs [2][3][4][5]. S. aureus is not yet as famous bacteria as like other pathogens in fresh eggs.…”

Section: Introductionmentioning

confidence: 99%