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Volume 5, Number 3—June 1999
Dispatch

Factory Outbreak of Escherichia coli O157:H7 Infection in Japan

Yoshiyuki Watanabe*Comments to Author , Kotaro Ozasa*, Jonathan H. Mermin†, Patricia M. Griffin†, Kazushige Masuda‡, Shinsaku Imashuku§, and Tadashi Sawada*
Author affiliations: *Kyoto Prefectural University of Medicine, Kyoto, Japan; †Centers for Disease Control and Prevention, Atlanta, Georgia, USA; ‡Public Health Bureau, Kyoto City Government, Kyoto, Japan; and; §Kyoto City Institute of Health and Environmental Sciences, Kyoto, Japan

Main Article

Table

Factory cafeteria foods associated with illness, July 11, 1996, Kyoto, Japan

Food Case-patients
exposed/total (%) Controls
exposed/total (%) Odds ratioa (95% CI) p value
Radish sprout salad 17/29(58.6) 64/164(39.0) 2.21(0.99-4.94) 0.08
Boiled beef with soy sauce 8/28(28.6) 24/152(15.8) 2.13(0.84-5.40) 0.18
Scrambled eggs 10/28(35.7) 31/150(20.7) 2.11(0.89-5.04) 0.18

aOdds ratio>2.00; CI: confidence interval.

Main Article

Page created: December 10, 2010
Page updated: December 10, 2010
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The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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