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Volume 18, Number 1—January 2012

Letter

Identifying Risk Factors for Shiga Toxin–producing Escherichia coli by Payment Information

Hendrik WilkingComments to Author , Udo Götsch, Helma Meier, Detlef Thiele, Mona Askar, Manuel Dehnert, Christina Frank, Angelika Fruth, Gérard Krause, Rita Prager, Klaus Stark, Boris Böddinghaus, Oswald Bellinger, and René Gottschalk
Author affiliations: Robert Koch Institute, Berlin, Germany (H. Wilking, M. Askar, M. Dehnert, C. Frank, G. Krause, K. Stark); Health Protection Authority, Frankfurt am Main, Germany (U. Götsch, B. Böddinghaus, O. Bellinger, R. Gottschalk); Veterinary Service, Frankfurt am Main (H. Meier, D. Thiele); Robert Koch Institute, Wernigerode, Germany (A. Fruth, R. Prager)

Main Article

Table

Univariable analysis of risk factors for bloody diarrhea among users of 2 cafeterias in Frankfurt, Germany, 2011

Risk factor No. case-patients exposed/ total no. (%) No. controls exposed/ total no. (%) Univariable analysis*
Odds ratio (95% CI) p value
Salad bar 20/23 (87) 16/30 (53) 5.83 (1.42–23.88) 0.014
Dessert 16/23 (70) 18/30 (60) 1.52 (0.48–4.81) 0.473
Fruits 5/23 (22) 10/30 (33) 0.53 (0.15–1.81) 0.312
Asparagus dish 7/23 (30) 11/30 (37) 0.76 (0.24–2.41) 0.635
Female sex 16/23 (70) 15/30 (50) 2.28 (0.73–7.15) 0.155
Age, y
<30 12/23 (52) 6/30 (20) 2.80 (0.62–12.66) 0.181
30–<40 5/23 (22) 7/30 (23) Reference Reference
40–<50 4/23 (17) 13/30 (43) 0.43 (0.09–2.14) 0.303
>50 2/23 (9) 4/30 (13) 0.70 (0.09–5.43) 0.733

*Estimates in a multivariable model remained virtually unchanged.

Main Article

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