Fresh chicken as main risk factor for campylobacteriosis, Denmark

We report the findings of a case-control study of risk factors for sporadic cases of human campylobacteriosis in Denmark. In 3 different analytical models, the main domestic risk factor identified was eating fresh, unfrozen chicken. Specifically, 28 of 74 domestically acquired case-patients were exp...

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Bibliographic Details
Published in:Emerging infectious diseases 2006-02, Vol.12 (2), p.280-284
Main Authors: Wingstrand, Anne, Neimann, Jakob, Engberg, Jørgen, Nielsen, Eva Møller, Gerner-Smidt, Peter, Wegener, Henrik C, Mølbak, Kåre
Format: Article
Language:English
Subjects:
Animals
Campylobacter
Campylobacter - isolation & purification
Campylobacter infections
Campylobacter Infections - epidemiology
Campylobacter Infections - microbiology
Campylobacter Infections - veterinary
case-control
Case-Control Studies
Chickens - microbiology
Denmark
Denmark - epidemiology
Development and progression
Food Handling - methods
Food Microbiology
Humans
Poultry Diseases - epidemiology
Poultry Diseases - microbiology
Risk Factors
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Summary:We report the findings of a case-control study of risk factors for sporadic cases of human campylobacteriosis in Denmark. In 3 different analytical models, the main domestic risk factor identified was eating fresh, unfrozen chicken. Specifically, 28 of 74 domestically acquired case-patients were exposed to fresh chicken compared with 21 of 114 controls (multivariate matched odds ratio 5.8; 95% confidence interval 2.1-15.9). In contrast, a risk from eating other poultry, including previously frozen chicken, was only indicated from borderline significant 2-factor interactions. The marked increase in consumption of fresh, unfrozen poultry in Denmark during the 1990s likely contributed substantially to the increasing incidence of human campylobacteriosis in this period.
ISSN:1080-6040
1080-6059
DOI:10.3201/eid1202.050936