**Author details**

Andrés F. Chávez‐Almanza, Jaime López‐Cervantes\* , Ernesto U. Cantú‐Soto, Dalia I. Sánchez‐Machado and Olga N. Campas‐Baypoli

\*Address all correspondence to: jaime.lopez@itson.edu.mx

Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón, Sonora, Mexico

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**Author details**

158 Frontiers in Frontiers in Staphylococcus Aureus *Staphylococcus aureus*

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Ciudad Obregón, Sonora, Mexico

Andrés F. Chávez‐Almanza, Jaime López‐Cervantes\*

ISBN: 950‐06‐1572‐X; 84‐7903‐789‐X.

ISBN: 978‐607‐450‐641‐9

2013.04.002

ISSN: 04‐2013‐091711535400‐102

10.1016/j.colsurfb.2013.04.015

j.foodcont.2009.05.001

doi:10.1086/313461

Dalia I. Sánchez‐Machado and Olga N. Campas‐Baypoli

\*Address all correspondence to: jaime.lopez@itson.edu.mx

Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora,

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**Section 5**

**Prevention and Treatment of Staphylococcus aureus**

#### **Prevention of** *Staphylococcus aureus* **Contamination on Animal Products Using Indonesian Natural Products Prevention of** *Staphylococcus aureus* **Contamination on Animal Products Using Indonesian Natural Products**

Irma Isnafia Arief Irma Isnafia Arief

Additional information is available at the end of the chapter Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/66045

#### **Abstract**

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.

**Keywords:** prevention, *Staphylococcus aureus*, animal products, Indonesia
