De danske systemer til overvågning og kontrol med salmonella
De danske systemer til overvågning og kontrol med salmonella
De danske systemer til overvågning og kontrol med salmonella
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Indholdsfortegnelse<br />
Introduktion..........................................................................................................................................3<br />
Metodevalg...........................................................................................................................................3<br />
Analyse.................................................................................................................................................3<br />
Fremtidens smittekilderegnskab ..........................................................................................................3<br />
1) Problems<strong>til</strong>lingen .........................................................................................................................4<br />
2) Mulige metoder............................................................................................................................4<br />
a. Udvikling af en typningsmodel baseret på molekylære typningsmetoder ...................................4<br />
b. Udvikling af en eksponeringsmodel.............................................................................................5<br />
3) Anbefalinger ................................................................................................................................7<br />
Tilvejebringelse af bedre indtagsdata ..................................................................................................7<br />
1) Problems<strong>til</strong>lingen .........................................................................................................................7<br />
2) Analyse af mulige metoder ..........................................................................................................7<br />
Kort beskrivelse af identificerede datakilder: ..................................................................................8<br />
Kostundersøgelser ............................................................................................................................8<br />
3) Anbefalinger ................................................................................................................................9<br />
Udfordringer ........................................................................................................................................9<br />
Resumé af anbefalinger......................................................................................................................10<br />
Side 2 af 10
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