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J Epidemiol Community Health. 1997 Dec;51(6):686-91.

Campylobacteriosis in New Zealand: results of a case-control study.

Author information

  • 1ESR: Communicable Disease Centre, Porirua, New Zealand.

Abstract

STUDY OBJECTIVE:

To identify and assess the contributions of major risk factors for campylobacteriosis in New Zealand.

DESIGN:

Case-control study. Home interviews were conducted over nine months using a standardised questionnaire to assess recent food consumption and other exposures.

SETTING:

Four centres in New Zealand with high notification rates of campylobacter infections--Auckland, Hamilton, Wellington, and Christchurch.

PARTICIPANTS:

Case patients were 621 people notified between 1 June 1994 and 28 February 1995 as having campylobacter infection. Control subjects were selected randomly from telephone directories, and were matched 1:1 with case patients in relation to sex, age group, and home telephone prefix.

RESULTS:

Risk of campylobacteriosis was strongly associated with recent consumption of raw or undercooked chicken (matched odds ratio 4.52, 95% confidence interval 2.88, 7.10). There was also an increased risk with chicken eaten in restaurants (matched odds ratio 3.85; 2.52, 5.88). Recent consumption of baked or roasted chicken seemed to be protective. Campylobacteriosis was also associated with recent overseas travel, rainwater as a source of water at home, consumption of raw dairy products, and contact with puppies and cattle, particularly calves.

CONCLUSIONS:

Improperly cooked chicken seems to be associated with a large proportion of campylobacteriosis in New Zealand. Thorough cooking of chicken in homes and restaurants could reduce considerably the incidence of this disease.

PMID:
9519133
[PubMed - indexed for MEDLINE]
PMCID:
PMC1060567
Free PMC Article
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