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Volume 14, Number 3—March 2008

Dispatch

Gastroenteritis Outbreak at Holiday Resort, Central Italy

Giacomo Migliorati*Comments to Author , Vincenza Prencipe*, Alessandro Ripani*, Cristina Di Francesco*, Claudia Casaccia*, Silvia Crudeli†, Nicola Ferri*, Armando Giovannini*, Maria Maddalena Marconi‡, Cristina Marfoglia*, Valeria Melai*, Giovanni Savini*, Giampiero Scortichini*, Primula Semprini*, and Franco Maria Ruggeri†
Author affiliations: *Istituto Zooprofilattico Sperimentale dell’Abruzzo and Molise “G. Caporale,” Teramo, Italy; †Istituto Superiore di Sanità, Rome, Italy; ‡Public Health Department of the Local Health Unit, Teramo, Italy;

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Table 1

Risk factors and food items associated with the presence of gastroenteritis in resort guests, case–control study, central Italy, June–September 2003*

Risk factor Univariate statistical analysis
Multivariate logistic regression
OR 95% CI χ2 p value Coefficients 95% CI
Sea bathing 6.62 2.92–15.00 24.51 <0.01 4.76 1.99–11.42
Use of toilets and showers in cabins and chalet 3.40 1.95–5.90 19.53 <0.01 3.44 1.89–6.24
Use of cabin and villa showers supplied with drinking water 3.11 1.78–5.42 16.52 <0.01
Use of shared shower facilities supplied with nondrinking water 2.96 1.68–5.20 14.77 <0.01 2.49 1.32–4.68
Use of non–drinking water for various purposes (e.g., laundry, washing dishes, oral hygiene) 2.63 1.46–4.72 10.82 <0.01
Use of drinking water distributed to cabins and villas 2.15 1.24–3.72 7.54 <0.01
Use of swimming pools 2.11 1.21–3.69 6.99 <0.01
Use of bottled drinking water 0.36 0.09–1.39 2.39 >0.05
River bathing 3.05 0.31–29.81 1.02 >0.05
Use of common toilets 1.38 0.81–2.33 1.44 >0.05
Use of drinking water collected at hygienic services (e.g., bathrooms, showers, sinks) and fountains 1.55 0.77–3.11 1.51 >0.05
Use of mineral water for cooking 1.63 0.61–4.37 0.96 >0.05
Use of ice 0.79 0.44–1.44 0.57 >0.05
Use of drinking water collected at hygienic services (e.g., bathrooms, showers, sinks) and fountains for cooking 1.22 0.70–2.11 0.49 >0.05
Use of drinking water collected at permanent facilities (cabins and villas) 1.19 0.52–2.69 0.17 >0.05
Water massage at swimming pool
0.85
0.28–2.61
0.08
>0.05


Consumption of food items
Sterile canned food 6.18 0.04–862.34 3.54 >0.05
Cooked vegetables 2.82 0.23–34.85 3.70 >0.05
Cooked eggs and egg preparations 1.97 0.04–106.07 0.61 >0.05
Pasta and cooked cereals 1.73 0.32–9.48 2.15 >0.05
Salami 1.18 0.14–9.68 0.13 >0.05
Milk and dairy products 1.00 0.2–5.04 0.00 >0.05
Cooked meat preparations 0.76 0.16–3.57 0.62 >0.05
Pizza, sandwiches, etc. 0.49 0.1–2.53 3.88 >0.05
Salads, fruits, raw vegetables 0.29 0.06–1.47 12.22 >0.05
Cooked fish preparations 0.25 0.03–1.93 10.20 >0.05
Croissants 0.18 0–26.86 2.97 >0.05

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