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Volume 10, Number 10—October 2004

Campylobacteriosis, Eastern Townships, Québec

Sophie Michaud*Comments to Author , Suzanne Ménard†, and Robert D. Arbeit‡
Author affiliations: *Faculté de Médecine de l’Université de Sherbrooke, Québec, Canada; †Régie Régionale de la Santé et des Services Sociaux de l’Estrie, Québec, Canada; ‡Boston University School of Medicine, Boston, Massachusetts, USA

Main Article

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.

Main Article

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