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Volume 14, Number 3—March 2008
Dispatch

Gastroenteritis Outbreak at Holiday Resort, Central Italy

Giacomo Migliorati*Comments to Author , Vincenza Prencipe*, Alessandro Ripani*, Cristina Di Francesco*, Claudia Casaccia*, Silvia Crudeli†, Nicola Ferri*, Armando Giovannini*, Maria Maddalena Marconi‡, Cristina Marfoglia*, Valeria Melai*, Giovanni Savini*, Giampiero Scortichini*, Primula Semprini*, and Franco Maria Ruggeri†
Author affiliations: *Istituto Zooprofilattico Sperimentale dell’Abruzzo and Molise “G. Caporale,” Teramo, Italy; †Istituto Superiore di Sanità, Rome, Italy; ‡Public Health Department of the Local Health Unit, Teramo, Italy;

Main Article

Table 1

Risk factors and food items associated with the presence of gastroenteritis in resort guests, case–control study, central Italy, June–September 2003*

Risk factor Univariate statistical analysis
Multivariate logistic regression
OR 95% CI χ2 p value Coefficients 95% CI
Sea bathing 6.62 2.92–15.00 24.51 <0.01 4.76 1.99–11.42
Use of toilets and showers in cabins and chalet 3.40 1.95–5.90 19.53 <0.01 3.44 1.89–6.24
Use of cabin and villa showers supplied with drinking water 3.11 1.78–5.42 16.52 <0.01
Use of shared shower facilities supplied with nondrinking water 2.96 1.68–5.20 14.77 <0.01 2.49 1.32–4.68
Use of non–drinking water for various purposes (e.g., laundry, washing dishes, oral hygiene) 2.63 1.46–4.72 10.82 <0.01
Use of drinking water distributed to cabins and villas 2.15 1.24–3.72 7.54 <0.01
Use of swimming pools 2.11 1.21–3.69 6.99 <0.01
Use of bottled drinking water 0.36 0.09–1.39 2.39 >0.05
River bathing 3.05 0.31–29.81 1.02 >0.05
Use of common toilets 1.38 0.81–2.33 1.44 >0.05
Use of drinking water collected at hygienic services (e.g., bathrooms, showers, sinks) and fountains 1.55 0.77–3.11 1.51 >0.05
Use of mineral water for cooking 1.63 0.61–4.37 0.96 >0.05
Use of ice 0.79 0.44–1.44 0.57 >0.05
Use of drinking water collected at hygienic services (e.g., bathrooms, showers, sinks) and fountains for cooking 1.22 0.70–2.11 0.49 >0.05
Use of drinking water collected at permanent facilities (cabins and villas) 1.19 0.52–2.69 0.17 >0.05
Water massage at swimming pool
0.85
0.28–2.61
0.08
>0.05


Consumption of food items
Sterile canned food 6.18 0.04–862.34 3.54 >0.05
Cooked vegetables 2.82 0.23–34.85 3.70 >0.05
Cooked eggs and egg preparations 1.97 0.04–106.07 0.61 >0.05
Pasta and cooked cereals 1.73 0.32–9.48 2.15 >0.05
Salami 1.18 0.14–9.68 0.13 >0.05
Milk and dairy products 1.00 0.2–5.04 0.00 >0.05
Cooked meat preparations 0.76 0.16–3.57 0.62 >0.05
Pizza, sandwiches, etc. 0.49 0.1–2.53 3.88 >0.05
Salads, fruits, raw vegetables 0.29 0.06–1.47 12.22 >0.05
Cooked fish preparations 0.25 0.03–1.93 10.20 >0.05
Croissants 0.18 0–26.86 2.97 >0.05

Main Article

Page created: July 07, 2010
Page updated: July 07, 2010
Page reviewed: July 07, 2010
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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