1. Sporadic Campylobacter jejuni infections in Hawaii: associations with prior antibiotic use and commercially prepared chicken.
- Author
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Effler, Paul, Ieong, Man-Cheng, Nakata, Michele, Cremer, Erick, Kimura, Akiko, Slutsker, Laurence, Burr, Roger, Effler, P, Ieong, M C, Kimura, A, Nakata, M, Burr, R, Cremer, E, and Slutsker, L
- Subjects
CAMPYLOBACTER jejuni ,CAMPYLOBACTER infections ,DISEASE risk factors - Abstract
Campylobacter is the most common cause of bacterial foodborne illness in the United States, and Hawaii has the highest rate of Campylobacter jejuni infections in the nation. A case-control study was conducted to determine indigenous exposures that contribute to the high incidence of sporadic C. jejuni infection in Hawaii. A total of 211 case patients with diarrhea and confirmed Campylobacter infection was enrolled, along with 1 age- and telephone exchange-matched control subject for each patient. Participants were interviewed about illness, medicines, food consumption, food-handling practices, and exposure to animals. In matched logistic regression analyses, eating chicken prepared by a commercial food establishment in the 7 days before case illness onset (adjusted odds ratio [AOR], 1.8; P=.03) and consuming antibiotics during the 28 days before illness onset (AOR, 3.3; P=.03) were significant independent predictors of illness. Further study of the association of Campylobacter illness with commercially prepared chicken and prior antibiotic use is needed. [ABSTRACT FROM AUTHOR]
- Published
- 2001
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