Volume 10, Number 6—June 2004
Research
Quinolone-resistant Campylobacter Infections in Denmark: Risk Factors and Clinical Consequences1
Jørgen Engberg*†
, Jakob Neimann‡, Eva Møller Nielsen§2, Frank Møller Aarestrup§, and Vivian Fussing*3
, Jakob Neimann‡, Eva Møller Nielsen§2, Frank Møller Aarestrup§, and Vivian Fussing*3Table 3
Risk factors for infection with quinolone-resistant Campylobacter jejuni as compared with those for quinolone-sensitive C. jejunia
| Exposures | Patients with resistant isolates (n = 42) |
Patients with sensitive isolates (n = 84) |
Univariate analysis |
Multivariate analysis |
||||||
|---|---|---|---|---|---|---|---|---|---|---|
| mOR |
95% CI |
p value |
mOR |
95% CI |
p value |
|||||
| No | (%) | No | (%) | – | – | – | – | |||
| Travel abroad within last 7 days |
30 |
(71.4) |
12 |
(14.3) |
12.12 |
4.23 to 34.73 |
<0.0001 |
16.81 |
3.44 to 82.20 |
0.001 |
| Fluoroquinolone treatment after illness onset but before stool sample or 4 weeks before symptom onset |
8 |
(19.1) |
5 |
(6.0) |
4.44 |
1.15 to 17.09 |
0.031 |
– |
– |
– |
| Beef (not cold cuts) |
27 |
(64.3) |
73 |
(86.9) |
0.31 |
0.13 to 0.73 |
0.008 |
– |
– |
– |
| Fresh chicken |
14 |
(33.3) |
58 |
(69.6) |
0.17 |
0.06 to 0.45 |
0.0004 |
0.04 |
0.004 to 0.39 |
0.005 |
| Fresh poultry other than chicken and turkey |
7 |
(16.7) |
7 |
(8.3) |
2.40 |
0.73 to 7.86 |
0.148 |
19.10 |
2.18 to 167.30 |
0.008 |
| Sausages |
8 |
(19.1) |
33 |
(39.3) |
0.32 |
0.12 to 0.88 |
0.027 |
– |
– |
– |
| Handling of raw meat |
9 |
(21.4) |
43 |
(51.2) |
0.14 |
0.04 to 0.48 |
0.002 |
– |
– |
– |
| Public water supply |
19 |
(45.2) |
66 |
(78.6) |
0.17 |
0.06 to 0.46 |
0.001 |
– |
– |
– |
| Swimming (pool, ocean, lake, or other places) |
20 |
(47.6) |
16 |
(19.1) |
3.22 |
1.48 to 7.00 |
0.003 |
5.01 |
1.14 to 21.99 |
0.033 |
| Animal contact | 14 | (33.3) | 45 | (53.6) | 0.44 | 0.20 to 0.94 | 0.032 | – | – | – |
aMatched odds ratio–univariate and multivariate analysis. mOR, matched odds ratio; CI, confidence interval.
