Table 3.
Risk factors of YE bio/serotype 3-4/O:3 or 2/O:9 and biotype 1A finding, Finland, 2006.
| 3-4/O:3 or 2/O:9 | Biotype 1A | |||
|---|---|---|---|---|
| Number of cases and controls1 | 54 cases 133 controls |
98 cases 251 controls |
||
|
exposed/all1 -cases -controls |
OR (95%CI) 2 |
exposed/all1 -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)* |
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.
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.
3Restaurant, coffee house, hamburger restaurant, chip shop, pizzeria, service station restaurant, snack bar
4Carrot, Swedish turnip, radish
5White cabbage, red cabbage, cauliflower, lettuce, iceberg lettuce, Chinese cabbage
6exposed are those who washed vegetables usually or always, compared to those washing them only rarely
* Statistically significant result