Volume 18, Number 2—February 2012
Dispatch
Non-O157 Shiga Toxin–producing Escherichia coli Associated with Venison
Joshua M. Rounds
, 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
, 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. SmithTable 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.
