Table 2 Results of multivariable logistic regression analysis showing adjusted odds ratios (aOR) and 95% confidence intervals (95% CI) for exposures associated with an increased or decreased campylobacteriosis risk, Australia, 2018–2019
From: Risk factors for campylobacteriosis in Australia: outcomes of a 2018–2019 case–control study
Exposures | Campylobacter aOR (95% CI) n = 1006 | C. jejuni aOR (95% CI) n = 899 | C. coli aOR (95% CI) n = 638 |
|---|---|---|---|
Medication exposures in 4 weeks prior to illness | |||
Antibiotics | 0.4 (0.2–0.7) | 0.3 (0.2–0.6) | 0.3 (0.0–0.9) |
Proton-pump inhibitors | 2.8 (1.9–4.3) | 2.6 (1.7–4.2) | 3.8 (1.9–7.8) |
Poultry-related food exposures in 7 days prior to illness | |||
Ate duck | 3.1 (1.1–9.7) | – | – |
Ate pre-cooked chicken | – | – | 0.4 (0.2–0.9) |
Ate cooked chicken kebabs | 2.2 (1.4–3.8) | 2.0 (1.1–3.5) | – |
Chicken consumption | |||
None | Ref. | Ref. | Ref. |
Ate cooked chicken only | 1.7 (1.1–2.8) | 1.7 (1.0–3.0) | 2.0 (0.8–6.1) |
Ate undercooked chicken | 70 (13–1296) | 85 (15–1627) | 60 (6.6–1408) |
Other food exposures in 7 days prior to illness | |||
Ate at a café or restaurant | 0.7 (0.5–1.0) | – | – |
Ate at a fast food or takeaway outlet* | 0.6 (0.5–0.9) | – | – |
Ate delicatessen ham, chicken, turkey or beef | – | – | 1.8 (1.0–3.3) |
Ate chicken pâté | – | – | 6.1 (1.5–25) |
Ate minced beef or veal dishes | 0.7 (0.5–0.9) | – | – |
Beef consumption | |||
None | – | Ref. | – |
Ate cooked beef only | – | 0.8 (0.5–1.1) | – |
Ate undercooked beef | – | 0.3 (0.1–0.7) | – |
Lamb consumption | |||
None | Ref. | Ref. | – |
Ate cooked lamb only | 0.6 (0.4–0.8) | 0.6 (0.5–0.9) | – |
Ate undercooked lamb | 0.2 (0.0–0.9) | 0.4 (0.0–1.8) | – |
Pork consumption | |||
None | – | Ref. | – |
Ate cooked pork only | – | 0.7 (0.5–0.9) | – |
Ate undercooked pork | – | 3.6 (0.1–97) | – |
Animal exposures | |||
Contact with chicken faeces in 7 days prior to illness | 4.3 (1.7–13) | 4.3 (1.5–14) | – |
Visited a private farm in 7 days prior to illness | – | 2.1 (1.1–3.7) | – |
Fed pet dog raw chicken necks | – | 1.8 (1.0–3.2) | – |
Age of pet cat | |||
No cat | – | Ref. | – |
Cat aged less than 6 months | – | 3.8 (1.2–13) | – |
Cat aged more than 6 months | – | 1.0 (0.7–1.4) | – |
Age of pet dog | |||
No dog | Ref. | Ref. | – |
Dog aged less than 6 months | 6.4 (3.4–12) | 6.2 (3.2–12) | – |
Dog aged more than 6 months | 1.3 (1.0–1.7) | 1.2 (0.8–1.6) | – |
Preparation exposures in 3 months prior to illness | |||
Cooked meat on barbecue | – | – | 0.5 (0.3–0.8) |