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Foodborne Pathogens and Disease
Age-Specific Risk Factors for Sporadic Campylobacter Infection in Regional Australia
To cite this article:
Leanne E. Unicomb, Craig B. Dalton, Gwendolyn L. Gilbert, Niels G. Becker, Mahomed S. Patel.
Foodborne Pathogens and Disease.
February 2008,
5(1): 79-85.
doi:10.1089/fpd.2007.0047.
Leanne E. Unicomb OzFoodNet, Hunter New England Population Health, Wallsend, New South Wales, Australia. National Centre for Epidemiology and Population Health, Australia National University, Canberra, Australian Capital Territory. Craig B. Dalton Hunter New England Population Health, Wallsend, New South Wales, Australia. Gwendolyn L. Gilbert Centre for Infectious Diseases & Microbiology, Institute of Clinical Pathology and Medical Research, Wentworthville, New South Wales, Australia. Niels G. Becker National Centre for Epidemiology and Population Health, Australia National University, Canberra, Australian Capital Territory. Mahomed S. Patel National Centre for Epidemiology and Population Health, Australia National University, Canberra, Australian Capital Territory. In a case–control study in the Hunter region of New South Wales, Australia, 354 cases and 593 controls were recruited to investigate meat, other food, and environmental exposures as potential risk factors for domestically acquired Campylobacter illness. In a multivariable model, illness was significantly associated with household exposure to diarrheal illness, consumption of restaurant chicken or beef, eating two or more “fast” food meals in a week, and overseas travel. Comparing exposures for the 0- to 4-year and 5-year and older age groups allowed detection of additional risk factors. Eating restaurant-prepared red meat and swimming were significantly associated with Campylobacter illness in the older group only. These findings demonstrate age-specific differences in risk factors for campylobacteriosis. |
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