Volume 10, Number 10—October 2004
Campylobacteriosis, Eastern Townships, Québec
|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|
|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.