Volume 18, Number 2—February 2012
Non-O157 Shiga Toxin–producing Escherichia coli Associated with Venison
|Risk factor||No. positive patients/total (%)||No. positive patients/total (%)||Odds ratio (95% CI)|
|Consumption of undercooked venison||11/26 (42)||11/60 (18)||3.27 (1.18–9.03)|
|Handwashing*||5/9 (56)||15/16 (94)||0.08 (0.01–0.93)|
|Wearing gloves†||18/22 (81)||54/56 (96)||0.15 (0.03–0.94)|
*Among 25 students who had contact with raw venison or helped clean up on November 23.
†Among 78 students who had contact with raw venison during the class on November 17.
Page created: January 11, 2012
Page updated: January 11, 2012
Page reviewed: January 11, 2012
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