Volume 10, Number 10—October 2004
Dispatch
Campylobacteriosis, Eastern Townships, Québec
Table 2
Exposure factors significantly associated with campylobacteriosisa and other factors relating to consuming and handling poultryb,c
Factor | Case-patients | Controls | OR | 95% CI |
---|---|---|---|---|
Eating raw, rare or undercooked poultry | 13/154 | 7/310 | 4.51 | 1.67–12.14 |
Consuming raw milk or raw milk products | 33/153 | 25/310 | 3.12 | 1.78–5.48 |
Professional exposure to animals or contact with farm or zoo animals | 39/158 | 36/312 | 2.53 | 1.44–4.13 |
Eating turkey or chicken in a restaurant, a fast food restaurant, or a buffet | 57/140 | 77/289 | 1.89 | 1.23–2.90 |
Eating smoked turkey or chicken | ||||
In a restaurant, a fast food restaurant, or a buffet | 5/156 | 6/309 | 1.67 | 0.50–5.57 |
At home | 42/153 | 93/310 | 0.90 | 0.58–1.38 |
Eating poultry cooked in fondue | 5/156 | 7/312 | 1.49 | 0.46–4.79 |
Eating microwaved poultry | 2/158 | 3/309 | 1.36 | 0.22–8.26 |
Eating barbecued poultry | 34/157 | 66/310 | 1.02 | 0.64–1.64 |
Handling raw poultry | 78/153 | 160/314 | 0.97 | 0.66–1.44 |
Eating microwaved chicken croquettes | 5/157 | 11/308 | 0.92 | 0.31–2.72 |
Using the same plate to carry raw meat or poultry and to take it back once cooked | 38/156 | 66/302 | 0.78 | 0.48–1.29 |
Eating turkey or chicken at home | 128/140 | 274/289 | 0.58 | 0.26–1.27 |
Eating ground turkey or chicken | 3/158 | 12/314 | 0.50 | 0.14–1.79 |
aBy univariate conditional logistic regression for matched data adjusted for the county of residency.
bNot associated with campylobacteriosis.
cOR, odds ratio; CI, confidence interval.