Læknablaðið - 15.01.1991, Síða 37

LÆKNABLAÐIÐ
29
einnig valdið campylobacter þarmasýkingum.
Samkeppni frá skemmdarvaldandi örverum,
hátt vaxtarhitastig sýklanna (þ.e. 30-47° C)
og næmi þeirra fyrir þurrki og súrefni í
andrúmslofti veldur því að sýklunum fækkar
við geymslu matvæla en fjölgar ekki í þeim.
Þetta, ásamt löngum meðgöngutíma sýklanna
áður en einkenna verður vart (tveir til fimm
dagar), á trúlega stóran þátt í því að sýklamir
eru sjaldan einangraðir erlendis úr matvælum
sem sjúklingar með þarmasýkingar hafa
sannanlega neytt. Ekki er vitað til þess að C.
jejuni/coli sýklar hafi einangrast úr tilbúnum
matvælum hér á landi. Fleiri bakteríutegundir
sem geta verið sýkingavaldar hafa einangrast
hér á landi úr hráu kjötmeti. Sem dæmi má
nefna Salmonella úr kjúklingum og svínakjöti
(43) og Listeria monocytogenes úr nauta-
og kindakjöti (44). Það verður því seint of
vel brýnt fyrir þeim sem meðhöndla hrátt
kjötmeti að gæta ítrasta hreinlætis. Forðast ber
sérstaklega krossmengun milli hrás kjötmetis
og tilreiddra matvæla og ennfremur skal
gæta þess að hitun (suða, steiking) kjöts sé
nægjanleg fyrir neyslu.
SUMMARY
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.
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