Skip directly to site content Skip directly to page options Skip directly to A-Z link Skip directly to A-Z link Skip directly to A-Z link
Volume 26, Number 12—December 2020
Synopsis

Outbreak of Anthrax Associated with Handling and Eating Meat from a Cow, Uganda, 2018

Esther KisaakyeComments to Author , Alex Riolexus Ario, Kenneth Bainomugisha, Caitlin M. Cossaboom, David Lowe, Lilian Bulage, Daniel Kadobera, Musa Sekamatte, Bernard Lubwama, Dan Tumusiime, Patrick Tusiime, Robert Downing, Joshua Buule, Julius Lutwama, Johanna S. Salzer, Eduard Matkovic, Jana Ritter, Joy Gary, and Bao-Ping Zhu
Author affiliations: Uganda Public Health Fellowship Program, Kampala, Uganda (E. Kisaakye, A. Riolexus Ario, K. Bainomugisha, L. Bulage, D. Kadobera); Ministry of Health, Kampala (A. Riolexus Ario, M. Sekamatte, B. Lubwama, P. Tusiime); US Centers for Disease Control and Prevention, Atlanta, Georgia, USA (C.M. Cossaboom, D. Lowe, J.S. Salzer, E. Matkovic, J. Ritter, J. Gary, B. Zhu); Ministry of Agriculture, Entebbe, Uganda (D. Tumusiime); Uganda Virus Research Institute, Entebbe, Uganda (R. Downing, J. Buule, J. Lutwama); US Centers for Disease Control and Prevention, Kampala (B.-P. Zhu)

Main Article

Table 3

Retrospective cohort study on anthrax risk factors by form during outbreak, Kaplobotwo, Kween District, April 2018

Form Cases
Attack rate, %
 RR (95% CI)
Exposed Nonexposed Exposed Nonexposed
Cutaneous anthrax
Carried dead cow 37 104 54 13 4.3 (2.4–7.8)*
Participated in skinning 10 131 80 19 4.2 (2.6–6.7)*
Participated in cutting/butchering 10 131 90 18 4.9 (3.2–7.5)*
Participated in removing organs 10 131 70 20 3.5 (2.1–6.0)*
Carried the skin of the dead cow 8 133 88 20 4.5 (2.9–6.9)*
Carried cut meat 37 104 54 13 4.3 (2.4–7.8)*
Cleaned the waste 10 131 80 19 4.2 (2.6–6.7)*
For every additional exposure*
1.4 (1.3–1.5)*
Gastrointestinal anthrax
Ate meat from dead cow, total 95 46 35 0 ¥ (4.3–¥)*
   Ate undercooked meat 9 86 78 31 2.5 (1.5–4.1)*
   Cooking/boiling time
   Boiled meat >60 vs. ≤30min 41 22 22 64 0.34 (0.18–0.67)*
   Boiled meat 31–60 vs. ≤30min
 17
 22
35
 64
 0.55 (0.27–1.1)
*Estimated using modified Poisson regression.

Main Article

Page created: August 25, 2020
Page updated: November 19, 2020
Page reviewed: November 19, 2020
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.
file_external