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Table 3 Risk factors of YE bio/serotype 3-4/O:3 or 2/O:9 and biotype 1A finding, Finland, 2006.

From: Symptoms and sources of Yersinia enterocolitica-infection: a case-control study

 

3-4/O:3 or 2/O:9

Biotype 1A

Number of cases and controls 1

54 cases

133 controls

 

98 cases

251 controls

 
 

exposed/all 1

-cases

-controls

OR (95%CI) 2

exposed/all 1

-cases

-controls

OR (95%CI) 2

Traveling

    

-abroad

22/54

10/133

39.4(5.2-296.7)*

36/97

21/248

8.0(3.8-16.9)*

-in Finland

8/54

38/133

0.5(0.2-1.0)

21/97

78/246

0.6(0.3-1.0)

Eating outside home

    

-in a restaurant, coffee house etc. 3

48/53

95/130

6.1(1.4-27.2)*

72/93

164/242

1.8(0.9-3.7)

-in a staff , school or daycare canteen

22/48

30/127

3.5(1.6-7.9)*

36/87

78/232

1.5(0.8-2.7)

Meat and meat products:

    

-pork (well done)

46/51

119/132

1.2(0.4-3.4)

84/93

222/239

0.7(0.3-1.6)

-pork (medium or raw)

10/41

4/108

6.6(1.7-24.9)*

3/66

14/166

0.2(0.0-1.6)

-bovine (well done)

42/51

110/132

1.0(0.4-2.5)

77/90

206/233

0.8(0.4-1.7)

-bovine (medium or raw)

10/40

18/110

1.6(0.6-4.3)

14/64

38/173

1.0(0.5-2.2)

-salami

23/51

66/126

0.8(0.4-1.5)

38/86

119/222

0.7(0.4-1.2)

-poultry

48/51

111/126

3.1(0.7-13.8)

81/90

207/240

1.3(0.6-2.9)

-sheep

6/45

17/117

1.6(0.5-5.0)

7/81

22/203

0.8(0.3-2.0)

-game

9/49

25/124

0.8(0.3-2.0)

14/86

65/226

0.5(0.2-0.9)*

Milk and milk products

    

-pasteurized

47/52

124/129

0.3(0.1-1.5)

88/97

241/249

0.4(0.1-1.0)*

-unpasteurized

10/46

13/123

2.4(0.9-6.2)

8/85

30/218

0.6(0.2-1.3)

Soybean and soybean products

6/49

22/126

0.6(0.2-1.6)

15/87

37/227

1.2(0.6-2.4)

Fruits and berries

    

-domestic

37/52

105/128

0.6(0.3-1.3)

75/89

221/243

0.6(0.3-1.3)

-imported

46/53

112/127

0.9(0.3-2.4)

91/95

210/239

3.5(1.2-10.5)*

Vegetables

    

-roots4

35/49

100/129

0.9(0.4-2.0)

77/89

200/237

1.4(0.7-2.9)

-lettuce and cabbage5

44/52

112/129

1.0(0.4-3.0)

84/96

229/240

0.3(0.1-0.8)*

-onion and leek

35/50

98/130

0.8(0.4-1.9)

63/91

193/237

0.5(0.3-1.0)*

-cucumber, tomato, pepper

49/53

127/130

0.2(0.0-1.5)

94/96

245/247

0.4(0.0-5.1)

Washing vegetables 6

    

-washing roots

38/39

112/116

0.9(0.1-9.8)

69/72

217/224

0.2(0.0-1.4)

-washing pre-washed roots

34/35

102/108

1.6(0.2-14.3)

60/68

196/206

0.2(0.0-0.6)*

-pealing roots

36/39

98/113

2.2(0.6-8.2)

66/73

185/216

1.3(0.5-3.3)

-washing vegetables other than roots

42/43

112/119

2.7(0.3-23.0)

69/75

223/231

0.1(0.0-0.7)*

-washing pre-washed vegetables other than roots

33/36

101/111

1.3(0.3-5.1)

51/62

196/206

0.1(0.0-0.4)*

  1. 1Cases were included to the source analyses if the onset of symptoms was reported with the accuracy of a couple of days and time from the onset of symptoms to the stool sample was not longer than six weeks. Controls were included if their case was included. For each source group, missing values were omitted per analysis.
  2. 2Only those strata with at least case and one control having non-missing values were included to logistic regression analyses. These omissions were done separately per source.
  3. 3Restaurant, coffee house, hamburger restaurant, chip shop, pizzeria, service station restaurant, snack bar
  4. 4Carrot, Swedish turnip, radish
  5. 5White cabbage, red cabbage, cauliflower, lettuce, iceberg lettuce, Chinese cabbage
  6. 6exposed are those who washed vegetables usually or always, compared to those washing them only rarely
  7. * Statistically significant result
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BMC Infectious Diseases

ISSN: 1471-2334

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