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)* |
