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*‡
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.
