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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 3

Matched multivariate analysis of significant risk factors for domestically acquired sporadic Campylobacter infection, July–September 2002, Finlanda

Risk factor Adjusted OR 95% CI 2-tailed p
Tasting or eating raw or undercooked meat
 10.79
 1.31–89.09
 0.0272
Drinking water from a dug well
 3.36
 1.37–8.24
 0.0082
Swimming in natural sources of water 2.80 1.23–6.39 0.0145

aOR, odds ratio; CI, confidence interval.

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.

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