**1. Introduction**

Foodborne transmission of pathogenic microorganisms has been recognized as an important hazard. The predominant foodborne pathogens that were known 30 years ago are *Salmonella, Clostridium botulinum, Clostridium perfringens, and Staphylococcus aureus* and have been joined by a widening array of pathogens of bacterial, viral, and parasitic origin. Those

and reproduction in any medium, provided the original work is properly cited.

© 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, © 2017 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

pathogens that were only seen associated with animals have been presented as illnesscausing agents in humans [1]. *S. aureus* is a Gram-positive bacterium that is an indicator of contamination from the workers and tools. *S. aureus* is a normal flora on the skin and in the respiratory organs in humans, and it is generally found in 20–50% of healthy population [2]. *S. aureus* contamination in food could also occur after the food has been cooked. In relation to cases of food poisoning, *S. aureus* enterotoxin intoxication on consumers occurs through the establishment of contamination on food consumed. This enterotoxin is resistant to heat (heat stable), acid-resistant, and resistant to the effects of proteolytic enzymes such as pepsin and trypsin.

*S aureus* contamination is found in animal products that are marketed in Indonesia, such as eggs, chickens, and raw beef and also other raw meat products. Poor handling and improper storage methods cause the contamination of *S. aureus,* which survive on kitchen utensils and unwashed hands.

Some *S. aureus* contamination that is in animal products marketed in Indonesia is as follows:

**a.** Chicken eggs

Egg contamination can be derived from the environment. *S. aureus* would stick to the eggshell and subsequently on holding it penetrates into the egg through the pores in the eggshell.

**b.** Chicken meats

Population of *S. aureus* contamination on chicken breast meats is 2.71 ± 0.02 log CFU/g up to 3.25 ± 0.28 log CFU/g in Java Island, Indonesia (research result). *S. aureus* contamination on breast chicken meat can be derived from the contents of the digestive tract during slaughtering process in the poultry abattoir. Contamination on the carcass also occurs from the air or feces that contaminates skin and carcass [3]. External factors that influence the contamination of *S. aureus* are pH value and *aw* (water activity) on breast chicken meat. *aw* that is optimum in food for growth factor of *S. aureus* is 0.8–1.0.

**c.** Beef

Contamination of *S. aureus* on fresh beef at traditional market in West Java, Indonesia, has been investigated. The population of *S. aureus* was approximately 2.48 log CFU/g [4] and increased continuously every hour in the room temperature of storage.
