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Volume 18, Number 2—February 2012

Dispatch

Non-O157 Shiga Toxin–producing Escherichia coli Associated with Venison

Joshua M. RoundsComments to Author , Carrie E. Rigdon, Levi J. Muhl, Matthew Forstner, Gregory T. Danzeisen, Bonnie S. Koziol, Charlott Taylor, Bryanne T. Shaw, Ginette L. Short, and Kirk E. Smith
Author affiliations: Minnesota Department of Health, St. Paul, Minnesota, USA (J.M. Rounds, B.S. Koziol, C. Taylor, G.L. Short, K.E. Smith); Minnesota Department of Agriculture, St. Paul USA (C.E. Rigdon, L.J. Muhl, M. Forstner, G.T. Danzeisen, B.T. Shaw)

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Table 2

Risk factors for infection with non-O157 Shiga toxin–producing Escherichia coli for high school students, Minnesota, USA, November, 2010

Risk factor No. positive patients/total (%) No. positive patients/total (%) Odds ratio (95% CI)
Consumption of undercooked venison 11/26 (42) 11/60 (18) 3.27 (1.18–9.03)
Handwashing* 5/9 (56) 15/16 (94) 0.08 (0.01–0.93)
Wearing gloves† 18/22 (81) 54/56 (96) 0.15 (0.03–0.94)

*Among 25 students who had contact with raw venison or helped clean up on November 23.
†Among 78 students who had contact with raw venison during the class on November 17.

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