Chicken Consumption Is a Newly Identified Risk Factor for Sporadic Salmonella enterica Serotype Enteritidis Infections in the United States: A Case-Control Study in FoodNet Sites

Kimura, Akiko C.; Reddy, Vasudha; Marcus, Ruthanne; Cieslak, Paul R.; Mohle-Boetani, Janet C.; Kassenborg, Heidi D.; Segler, Suzanne D.; Hardnett, Felicia R; Barrett, Timothy; Swerdlow, David L
April 2004
Clinical Infectious Diseases;4/15/2004 Supplement, Vol. 38, pS244
Academic Journal
The sources of sporadic Salmonella enterica serotype Enteritidis (SE) infections in the United States are unclear. To determine risk factors for sporadic SE infection, we conducted a population-based case-control study in 5 Foodborne Disease Active Surveillance Network surveillance areas. During the 12-month study, 396 cases of SE infection were ascertained. Among the 182 case patients and 345 controls, SE infection was univariately associated with international travel (matched odds ratio [MORI, 61; 95% confidence interval [CII, 8-447), eating undercooked eggs (MOR, 2.2; 95%CI, 1-5), and eating chicken prepared outside of the home (MOR, 2.2; 95% CI, 1.3-3.4). Multivariate analysis revealed that eating chicken outside of the home remained the only significant risk factor for illness (MOR, 2.0; 95% CI, 1.1-3.6). Chicken consumption has not previously been identified in the United States as a risk factor for SE infection. Measures to prevent SE infections include educating consumers and food handlers about food safety and interventions to decrease contamination of eggs and poultry.


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