Table 2.
Symptoms, Seasonality, and Risk Factors of Gastrointestinal Multiplex PCR Panel–Positive Vibrio spp. Cases by Testing Platform
| Verigene EPT (n = 47) | FilmArray GIP (n = 43) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| No. Interview Responses | Confirmed, No. (%) | Probable, No. (%) | OR (95% CI)a | P Value | No. Interview Responses | Confirmed, No. (%) | Probable, No. (%) | OR (95% CI)a | P Value | ||
| Illness characteristicsb | Diarrhea | 39 | 28 (100) | 10 (91) | Undefined | .28 | 21 | 3 (100) | 17 (94) | Undefined | 1.00 |
| Vomiting | 39 | 8 (29) | 5 (45) | 0.48 (0.1–2.0) | .45 | 21 | 2 (67) | 7 (39) | 3.1 (0.2–41.5) | .55 | |
| Abdominal cramps | 37 | 20 (74) | 8 (80) | 0.7 (0.1–4.2) | 1.00 | 19 | 3 (100) | 2 (13) | Undefined | .01 | |
| Fever | 38 | 7 (26) | 3 (27) | 0.9 (0.2–4.4) | 1.00 | 20 | 3 (100) | 14 (82) | Undefined | 1.00 | |
| Bloody diarrhea | 38 | 1 (4) | 3 (30) | 0.09 (0.01–1.0) | .05 | 21 | 0 (0) | 6 (33) | Undefined | .53 | |
| Illness duration ≤7 d | 39 | 12 (43) | 3 (27) | 2.0 (0.4–9.2) | .48 | 18 | 0 (0) | 5 (29) | Undefined | 1.00 | |
| Illness duration ≤14 d | 38 | 22 (81) | 6 (55) | 3.7 (0.8–17.0) | .12 | 15 | - | 8 (53) | Undefined | - | |
| Illness duration, median (range),c d | 35 | 8 (5–22) | 12 (6–53) | - | .18 | 12 | - | 12 (3–180) | Undefined | - | |
| Seasonalityd | Specimen collection seasone | ||||||||||
| Winter | 54 | 0 (0) | 3 (15) | Undefined | .05 | 46 | 2 [15] | 5 (15) | 1.0 (0.2–6.0) | 1.00 | |
| Spring | 54 | 2 (6) | 8 (40) | 0.09 (0.02–0.5) | .003 | 46 | 1 [8] | 7 (21) | 0.3 (0.3–2.8) | .41 | |
| Summer | 54 | 23 (68) | 6 (30) | 4.9 (1.5–16.1) | .008 | 46 | 6 (46) | 11 (33) | 1.7 (0.5–6.3) | .5 | |
| Fall | 54 | 9 (26) | 3 (15) | 2.0 (0.5–8.7) | .50 | 46 | 4 (31) | 10 (30) | 1.0 (0.3–4.1) | 1.00 | |
| Risk factors and exposuresf | International travel | 46 | 5 (17) | 2 (13) | 1.4 (0.2–8.2) | 1.00 | 43 | 3 [23] | 5 (17) | 1.5 (0.3–7.5) | .68 |
| Any seafood consumptiong | 46 | 28 (93) | 11 (69) | 6.4 (1.1–37.8) | .04 | 41 | 10 (83) | 17 (59) | 3.5 (0.7–19.1) | .17 | |
| Any raw seafood consumptiong | 45 | 26 (87) | 2 (13) | 42.3 (6.8–261.6) | <.001 | 37 | 9 (75) | 4 (16) | 15.8 (2.9–85.2) | .001 | |
| Oyster consumption | 46 | 24 (80) | 3 (19) | 17.3 (3.7–81.0) | <.001 | 40 | 6 (50) | 5 (17) | 4.6 (1.0–20.4) | .06 | |
| Untreated water or marine life contact | 46 | 9 (30) | 4 (25) | 1.3 (0.3–5.1) | 1.00 | 37 | 6 (50) | 5 (20) | 1.0 (0.9–17.9) | .12 | |
| At least 1 exposure to a known risk factor for vibriosisa | 47 | 30 (100) | 12 (71) | Undefined | .004 | 43 | 11 (85) | 20 (67) | 2.8 (0.5–14.9) | .29 | |
Abbreviations: OR, odds ratio; PCR, polymerase chain reaction.
aMantel-Haenszel odds ratio and Fisher exact test 2-sided P value.
bExcludes Vibrio spp. cases with any other pathogen detected on the gastrointestinal multiplex PCR panel.
cWilcoxen 2-sample test P value.
dSpecimen collection season was compared with all other seasons and adjusted for testing platform in a logistic model.
eWinter = January 1–March 31; spring = April 1–June 30; summer = July 1–September 30; and fall = October 1–December 31.
fThe 90 cases who were available for interview were included in risk factor analysis. Known risk factors included consumption of any seafood, contact with an untreated body of water, contact with marine life, and international travel.
g“Any seafood consumption” includes consumption of raw seafood and oysters. “Any raw seafood consumption” includes consumption of oysters if consumed raw. The categories are not exclusive.