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Volume 13, Number 5—May 2007

Dispatch

Outbreak of Yersinia enterocolitica Serogroup O:9 Infection and Processed Pork, Norway

Danica Grahek-Ogden*, Barbara Schimmer*, Kofitsyo S. Cudjoe†, Karin Nygård*, and Georg Kapperud*‡Comments to Author 
Author affiliations: *Norwegian Institute of Public Health, Oslo, Norway;; †National Veterinary Institute, Oslo, Norway; and; ‡Norwegian School of Veterinary Science, Oslo, Norway;

Main Article

Table 1

Selected exposures of patients with Yersinia enterocolitica 0:9 infection and matched controls, univariate analysis, Norway, February 2006*

Food exposure Case-patients, N = 8
Exposed/total (%) Controls, N = 22
Exposed/total (%) Matched OR (95% CI)
Brawn 5/8 (63) 5/22 (23) 6.7 (0.7–64.1)
Pork chops 4/7 (57) 5/20 (25) 5.9 (0.6–61.3)
Wiener sausage 5/7 (71) 13/21 (62) 1.6 (0.2–10.3)
Smoked sausage 3/8 (38) 7/21 (33) 1.2 (0.2–6.0)
Salami 3/8 (38) 6/22 (27) 1.2 (0.1–11.3)
Pork burgers 3/6 (50) 10/20 (50) 1.2 (0.2–8.0)
Roulade 2/8 (25) 4/21 (19) 1.1 (0.2–6.3)
Ribs 4/8 (50) 11/21 (52) 0.9 (0.2–5.0)
Saveloy 2/7 (29) 6/21 (29) 0.9 (0.1–6.0)

*OR, odds ratio; CI, confidence intervals.

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