title: Risk factors for acquiring sporadic Campylobacter infection in France: results from a national case-control study.
abstract: BACKGROUND
  To better document the risk factors for sporadic Campylobacter infection in France, we conducted a national case-control study from September 2002 to June 2004.
  
  
  METHODS
  Cases with confirmed Campylobacter infection were sampled through the national surveillance laboratory network. Cases and controls who were matched for age, as well as attending physicians, were interviewed about foods consumed, food preparation practices, travel history, contact with cases and animals during the 8 days before the onset of infection, and any antibiotic use occurring during the 30 days before onset. Matched odds ratios [ORs] were calculated using conditional logistic regression and multiple imputation methods.
  
  
  RESULTS
  A total of 285 pairs of cases and matched controls were enrolled. "Ate undercooked beef" (OR, 2.86; 95% confidence interval [CI], 1.65-4.95), "ate at restaurant" (OR, 2.20; 95% CI, 1.23-3.93), and "poor utensils hygiene in the kitchen" (OR, 2.12; 95% CI, 1.33-3.37) were the main independent risk factors for infection. Cases infected with a ciprofloxacin-resistant Campylobacter jejuni strain were more likely than controls to have used antibiotics in the month before onset.
  
  
  CONCLUSIONS
  Good hygiene practices in the kitchen remain a strong recommendation to avoid cross-contamination. However, studies are needed to explore the mechanism of contamination throughout the food chain. The use of antibiotics in humans may favor the development of a resistant infection.
authors.affiliation: Département Maladies Infectieuses, Institut de Veille Sanitaire, Saint-Maurice, France. a.gallay@invs.sante.fr
authors.forename: Anne
authors.initials: A
authors.lastname: Gallay
authors.forename: Vanina
authors.initials: V
authors.lastname: Bousquet
authors.forename: Virginie
authors.initials: V
authors.lastname: Siret
authors.forename: Valérie
authors.initials: V
authors.lastname: Prouzet-Mauléon
authors.forename: Henriette de
authors.initials: Hd
authors.lastname: Valk
authors.forename: Véronique
authors.initials: V
authors.lastname: Vaillant
authors.forename: Fernando
authors.initials: F
authors.lastname: Simon
authors.forename: Yann
authors.initials: Y
authors.lastname: Le Strat
authors.forename: Francis
authors.initials: F
authors.lastname: Mégraud
authors.forename: Jean-Claude
authors.initials: JC
authors.lastname: Desenclos
mesh_terms: D000293:Adolescent; D000328:Adult; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D002169:Campylobacter Infections / Q000453:epidemiology* / Q000382:microbiology; D016123:Campylobacter jejuni / Q000187:drug effects / Q000302:isolation & purification; D016022:Case-Control Studies; D002648:Child; D002675:Child, Preschool; D002939:Ciprofloxacin / Q000494:pharmacology; D024881:Drug Resistance, Bacterial; D005260:Female; D005511:Food Handling; D005602:France / Q000453:epidemiology; D006801:Humans; D006920:Hygiene; D007223:Infant; D008297:Male; D012307:Risk Factors
chemical_list: D000900:Anti-Bacterial Agents; D002939:Ciprofloxacin