Algengi campylobacter jejuni og campylobacter coli í hráu kjötmeti

• Main Authors: Þuríður Gísladóttir, Guðni Á. Alfreðsson, Franklín Georgsson
• Format: Article in Journal/Newspaper
• Language: Icelandic
• Published: Læknafélag Íslands, Læknafélag Reykjavíkur 2010
• Subjects: Kampýlóbakter; Matvæli; Iceland; Campylobacter Jejuni; Chickens; Campylobacter Infections; Smella
• Online Access: http://hdl.handle.net/2336/92861

Neðst á síðunni er hægt að nálgast greinina í heild sinni með því að smella á hlekkinn Skoða/Opna(view/open) The aim of this project was to test a specific method to isolate Campylobacter jejuni and Campylobacter coli from samples of food. Also to get an idea of the incidence of these bacteria in raw meat in Iceland, mainly in raw chickens. In the project 213 samples of chicken and ground beef were examined. Altogether 159 samples of neck skin were taken from processing lines in 5 different chicken processing plants before the chickens were packed and frozen. Campylobacter jejuni and Campylobacter coli strains were isolated from 117 samples (74%). According to regulations for chicken processing in Iceland (no. 260/1980) chicken products have to be frozen within 2 hours of slaughtering. For comparison 20 whole chickens were taken from freezers in retail stores and examined. Campylobacter jejuni and Campylobacter coli strains were isolated from 12 chickens (60%). Campylobacter jejuni or Campylobacter coli strains were not isolated from 34 samples of unfrozen ground beef, which were obtained from retail stores and meat factories. Markmið úttektar þeirrar, sem hér er greint frá, var að prófa ákveðna aðferð til einangrunar á sýklunum Campylobacter jejuni og Campylobacter coli úr matvælum. Jafnframt var markmiðið að athuga tíðni þessara sýkla í hráu kjötmeti hér á landi, einkum í hráum kjúklingum. Rannsökuð voru 213 sýni af kjúklingum og nautahakki. Tekin voru 159 sýni af hálsaskinni kjúklinga úr vinnslurás fimm alifuglasláturhúsa fyrir pökkun og frystingu kjúklinganna. Campylobacter jejuni og Campylobacter coli stofnar voru einangraðir úr 117 sýnum (74%). Samkvæmt reglugerð um slátrun alifugla hér á landi (nr. 260/1980) er skylt að frysta allar afurðir innan tveggja klukkustunda frá slátrun. Því voru einnig rannsakaðir 20 heilir kjúklingar sem fengnir voru úr frystiborði verslana. Campylobacter jejuni og Campylobacter coli stofnar voru einangraðir úr 12 kjúklinganna (60%). Campylobacter jejuni eða Campylobacter ...