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Volume 10, Number 8—August 2004

Dispatch

Swimming and Campylobacter Infections1

Daniela Schönberg-Norio*, Johanna Takkinen*, Marja-Liisa Hänninen*, Marja-Leena Katila†, Suvi-Sirkku Kaukoranta‡, Leena Mattila§, and Hilpi Rautelin*§Comments to Author 
Author affiliations: *University of Helsinki, Helsinki, Finland; †Kuopio University Hospital, Kuopio, Finland; ‡North Karelia Central Hospital, Joensuu, Finland; §Helsinki University Central Hospital, Helsinki, Finland

Main Article

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.

Main Article

1This study was in part presented at the 12th International Workshop on Campylobacter, Helicobacter and Related Organisms, Aarhus, Denmark, September 6–10, 2003.

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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