Volume 10, Number 8—August 2004
Dispatch
Swimming and Campylobacter Infections1
Table 2
Matched univariate analysis of exposure factors for domestically acquired sporadic Campylobacter infection, July–September 2002, Finlanda
Risk factor | Patients n = 100 | Controls n = 137 | Adjusted OR | 95% CI | 2-tailed p | |
---|---|---|---|---|---|---|
Increased risk |
||||||
Tasting or eating undercooked or raw meatb |
14/88 |
3/124 |
12.00 |
1.54–93.77 |
0.0052c |
|
Drinking water from a dug well |
31/96 |
22/137 |
3.19 |
1.58–6.45 |
0.0017 |
|
Swimming in natural sources of water |
48/100 |
40/134 |
2.27 |
1.24–4.16 |
0.0089 |
|
Eating strawberries |
70/89 |
79/124 |
2.90 |
1.21–6.95 |
0.0287 |
|
Reduced risk |
||||||
Consumption of |
||||||
Black and red currants |
17/73 |
73/126 |
0.17 |
0.07–0.41 |
< 0.0001 |
|
Blueberries |
20/73 |
56/118 |
0.43 |
0.21–0.89 |
0.0115 |
|
Carrots |
43/83 |
89/126 |
0.44 |
0.24–0.82 |
0.0039 |
|
Yogurt |
51/90 |
83/121 |
0.35 |
0.15–0.85 |
0.0332 |
|
Pasteurized milk |
55/93 |
99/131 |
0.44 |
0.22–0.85 |
0.0075 |
|
Cooked or fried fish |
50/93 |
98/128 |
0.35 |
0.18–0.67 |
0.0004 |
|
Liver (beef) |
4/69 |
15/105 |
0.18 |
0.04–0.87 |
0.0083 |
|
Drinking water produced by a large water plant |
52/97 |
88/137 |
0.52 |
0.26–1.02 |
0.0371 |
|
Eating at a friend’s house |
24/49 |
44/71 |
0.35 |
0.13–0.96 |
0.0195 |
|
Others |
||||||
Eating |
||||||
Minced meat (pork) |
45/83 |
70/116 |
0.54 |
0.28–1.06 |
0.0438 |
|
Minced meat (beef) |
64/90 |
97/128 |
0.78 |
0.42–1.46 |
0.3459 |
|
Drinking |
||||||
Water from a small water plant |
23/97 |
34/137 |
0.80 |
0.37–1.72 |
0.4528 |
|
Water from bedrock well |
20/97 |
17/137 |
1.96 |
0.89–4.34 |
0.1210 |
|
Bottled water |
15/97 |
27/137 |
0.75 |
0.37–1.51 |
0.3062 |
|
Contact with cat |
27/88 |
40/118 |
0.87 |
0.43–1.76 |
0.5768 |
|
Contact with dog |
53/93 |
76/128 |
1.02 |
0.55–1.89 |
0.9385 |
|
Contact with farm animals |
4/83 |
9/118 |
0.36 |
0.06–2.14 |
0.1426 |
|
Eating outside the home |
69/98 |
100/137 |
0.78 |
0.41–1.48 |
0.3686 |
|
Eating chicken prepared from |
||||||
Nonmarinated pieces |
9/71 |
20/111 |
0.32 |
0.10–1.06 |
0.0274 |
|
Marinated pieces |
34/81 |
47/111 |
0.76 |
0.38–1.58 |
0.3613 |
|
Nonmarinated strips |
11/70 |
13/114 |
1.06 |
0.33–3.46 |
0.8357 |
|
Marinated strips |
19/77 |
40/118 |
0.61 |
0.29–1.28 |
0.1324 |
|
Drinking unpasteurized milk | 7/80 | 9/111 | 1.40 | 0.45–4.37 | 0.7768 |
aOR, odds ratio; CI, confidence interval.
bOf 14 exposed patients, 13 specified meat type: 8 (57%) had tasted undercooked poultry, and 5 (36%) had tasted minced meat.
cFisher exact test.
1This study was in part presented at the 12th International Workshop on Campylobacter, Helicobacter and Related Organisms, Aarhus, Denmark, September 6–10, 2003.