A case control study to determine risk factors for campylobacter infection in Christchurch in the summer of 1992-3.
OBJECTIVE
This study was designed to determine the risk factors for acquiring campylobacter infection in Christchurch in the summer of 1992/3.


METHODS
A case control study was conducted of 100 cases and controls from urban areas matched for age and sex. Cases and controls were interviewed by telephone using a questionnaire and results analysed using the Epi Info statistical computer programme.


RESULTS
Eighty one percent of both cases and controls had recently consumed poultry. Eating poultry at a friends house (OR = 3.18, CI 1.0, 10.73, p = 0.03), at a barbecue (OR = 3.00, CI 0.99, 9.34, p = 0.03) or eating undercooked chicken (OR = 4.94, CI 1.03, 23.62, p = 0.05) was a risk whereas eating at home was protective (OR = 0.36, CI 0.14, 0.9, p = 0.02). Other factors associated with increased risk were drinking water from a nonurban supply (OR = 2.7, CI 0.89, 8.33, p = 0.09) or consumption of chicken bought fresh (OR = 1.8, CI 0.85, 3.82, p = 0.10).


CONCLUSIONS
Poorly cooked or handled chicken is a significant source of human campylobacter infection. Morbidity may be reduced by increased public awareness and improvement of cooking practices.
Ikram
R
R
Medlab South Ltd, Christchurch Hospital.
Chambers
S
S
Mitchell
P
P
Brieseman
M A
MA
Ikam
O H
OH
D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000818:Animals; D002169:Campylobacter Infections / Q000453:epidemiology*; D016022:Case-Control Studies; D002645:Chickens; D002648:Child; D002675:Child, Preschool; D003296:Cooking; D005260:Female; D005511:Food Handling; D006801:Humans; D007223:Infant; D008297:Male; D008460:Meat; D008875:Middle Aged; D009520:New Zealand / Q000453:epidemiology; D012307:Risk Factors; D012621:Seasons; D014504:Urban Health; D014881:Water Supply