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Risk factors for sporadic domestically acquired Salmonella serovar Enteritidis infections: a case-control study in Ontario, Canada, 2011

  • D. MIDDLETON (a1) (a2), R. SAVAGE (a1), M. K. TIGHE (a1), L. VRBOVA (a1) (a3) (a4), R. WALTON (a1) (a2) (a3), Y. WHITFIELD (a1) (a5), C. VARGA (a6) (a7), B. LEE (a1) (a5), L. ROSELLA (a1) (a2), B. DHAR (a1), C. JOHNSON (a1) (a2), R. AHMED (a8), V. G. ALLEN (a1) and N. S. CROWCROFT (a1) (a2)...
Summary
SUMMARY

In Ontario, Canada, the number of Salmonella Enteritidis (SE) cases increased over the years 2005–2010. A population-based case-control study was undertaken from January to August 2011 for the purpose of identifying risk factors for acquiring illness due to SE within Ontario. A total of 199 cases and 241 controls were enrolled. After adjustment for confounders, consuming any poultry meat [adjusted odds ratio (aOR) 2·24, 95% confidence interval (CI) 1·31–3·83], processed chicken (aOR 3·32, 95% CI 1·26–8·76) and not washing hands following handling of raw eggs (OR 2·82, 95% CI 1·48–5·37) were significantly associated with SE infection. The population attributable fraction was 46% for any poultry meat consumption and 10% for processed chicken. Poultry meat continues to be identified as a risk factor for SE illness. Control of SE at source, as well as proper food handling practices, are required to reduce the number of SE cases.

Copyright
Corresponding author
* Author for correspondence: Dr D. Middleton, Public Health Ontario, 3rd Floor, 480 University Avenue, Toronto, ON, Canada, M5G 1V2. (Email: Dean.Middleton@oahpp.ca)
References
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Epidemiology & Infection
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