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Volume 14, Number 10—October 2008
Dispatch

Spinach-associated Escherichia coli O157:H7 Outbreak, Utah and New Mexico, 2006

Juliana Grant1Comments to Author , Aaron M. Wendelboe2, Arthur Wendel, Barbara Jepson, Paul Torres, Chad Smelser, and Robert T. Rolfs
Author affiliations: Centers for Disease Control and Prevention, Atlanta, Georgia, USA (J. Grant, A.M. Wendelboe, A. Wendel); Wisconsin Department of Health and Human Services, Madison, Wisconsin, USA (A. Wendel); New Mexico Department of Health, Santa Fe, New Mexico, USA (A.M. Wendelboe, P. Torres, C. Smelser); Utah Department of Health, Salt Lake City, Utah, USA (J. Grant, B. Jepson, R.T. Rolfs);

Main Article

Table 2

Bivariate analysis of statistically significant spinach-related exposures during 8–10 d before onset, Escherichia coli O157:H7 spinach-associated outbreak, Utah and New Mexico, 2006*

Variable Case-patients Controls Matched OR 95% CI p value
Ate any spinach
Yes 18 15 16.5 2.4–710.2 0.0005
No
 3
 28
 1.0
Ate bagged spinach
Yes 17 8 18.7 2.8–797.1 0.0001
Other type of spinach 1 2 10.1 0.1–988.8 0.41
No spinach
 3
 28
 1.0
No. of times ate spinach
>2 8 2 † 3.6–∞ 0.0004
1–2 7 9 7.4 0.8–354.7 0.08
0
 3
 28
 1.0
Rewashed spinach
Yes 5 4 1.0 0.08–13.8 1.0
No
 9
 6
 1.0
Location where spinach eaten‡
Restaurant 0 6
Private home
 16
 10
Brand
Ate only brand A 7 1
Ate only brand B 0 2

*OR, odds ratio; CI, confidence interval.
†Unable to calculate a maximum likelihood estimate for a matched OR.
‡Certain persons reported having eaten spinach both at home and in restaurants.

Main Article

1Current affiliation: Agency for Toxic Substances and Disease Registry, Atlanta, Georgia, USA.

2Current affiliation: University of Oklahoma Health Sciences Center, Oklahoma City, Oklahoma, USA.;

Page created: July 13, 2010
Page updated: July 13, 2010
Page reviewed: July 13, 2010
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