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*§
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.
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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