Læknablaðið - 01.06.2015, Page 30

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Salmonella tvívegis í hitameðhöndluðu fóðri, annars vegar fóðri
sem ætlað er kjúklingum og hins vegar í húsdýrafóðri.59,60 Annað-
hvort hefur hitameðhöndlunin verið ófullnægjandi eða að fóðrið
hefur mengast eftir hitameðhöndlun. Þetta undirstrikar mikilvægi
þess að vera meðvitaður um áhættuna sem fylgir innfluttu fóðri
og mikilvægi réttrar hitameðhöndlunar á því.
Mjög lítil notkun sýklalyfja í íslenskum landbúnaði ásamt
virkum aðhaldsaðgerðum til að draga úr útbreiðslu Campylobac-
ter og Salmonella hafa gert íslensk matvæli með þeim öruggustu í
heiminum í dag. Mikilvægt er að almenningur sé meðvitaður um
þetta. Engin matvæli eru 100% örugg, en með því að þekkja upp-
runaland matvæla geta neytendur tekið upplýstari ákvörðun við
kaup á matvælum.
Þakkarorð
Höfundar þakka Hjördísi Harðardóttur, sérfræðilækni á sýkla-
fræðideild Landspítala, fyrir yfirlestur á greininni og góðar
ábendingar.
Heimildir
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