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Volume 7, Number 6—December 2001

Dispatch

Contact with Farming Environment as a Major Risk Factor for Shiga Toxin (Vero Cytotoxin)-Producing Escherichia coli O157 Infection in Humans

Sarah J. O'BrienComments to Author , Goutam K. Adak, and Clare Gilham
Author affiliations: Public Health Laboratory Service Communicable Disease Surveillance Centre, London, England

Main Article

Table

Risk factors for sporadic cases of Vero cytotoxin-producing Escherichia coli O157 infection in England: logistic regression analysis

Variablea Adjusted odds ratio 95% CI p value No. (%) patients exposed in single-risk variable analysis No. (%) controls exposed in single-risk variable analysis
Rare chicken 5.13 1.44, 18.26 0.009 16 (4.7) 6 (1.3)
Purchasing food from a market stall 2.93 1.22, 7.07 0.02 25 (7) 17 (3.6)
Watercress 2.61 1.24, 5.47 0.01 29 (8.9) 23 (4.9)
Farm contact 2.45 1.49, 4.02 0.0004 87 (23.6) 62 (12.9)
Travel (nights away from home) 2.23 1.35, 3.71 0.002 100 (27.3) 53 (11.2)
Paddling (wading) 2.13 1.04, 4.35 0.04 40 (11.2) 24 (5.1)
Peaches 2.08 1.17, 3.72 0.01 53 (15.8) 37 (7.9)
Drank pasteurized milk 0.66 0.43, 1.01 0.06 240 (68.2) 351 (74.4)
Bought frozen meat 0.63 0.43, 0.95 0.03 225 (62.5) 345 (73.6)
Ate butter 0.56 0.38, 0.82 0.003 175 (48.9) 278 (59.1)
Consumed cream 0.43 0.26, 0.7 0.0005 61 (16.9) 133 (28.5)

aThis model was adjusted for season, age group, and gender and was based on 607 (80%) of the observations (losses due to missing data for one or more of the explanatory variables).
CI = confidence intervals.

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