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 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.
Danish Institute for Food and Veterinary Research, Copenhagen, Denmark. awg@dfvf.dk
Anne
A
Wingstrand
Jakob
J
Neimann
Jørgen
J
Engberg
Eva Møller
EM
Nielsen
Peter
P
Gerner-Smidt
Henrik C
HC
Wegener
Kåre
K
Mølbak
D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification*; D002169:Campylobacter Infections / Q000453:epidemiology / Q000382:microbiology / Q000662:veterinary; D016022:Case-Control Studies; D002645:Chickens / Q000382:microbiology*; D003718:Denmark / Q000453:epidemiology; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D011201:Poultry Diseases / Q000453:epidemiology / Q000382:microbiology*; D012307:Risk Factors