Table 3.
Potential risk factors for non-tuberculous mycobacteria skin or soft tissue infection after reported fish handling – New York City, 2013–2014
| Case-patients (N = 56) | |||||
|---|---|---|---|---|---|
| Control subjects (N = 185) | Confirmed and probable (N = 56) | Confirmed only (N = 36) | |||
| Potential risk factor | No. (%) | No. (%) | OR* (95% CI) | No. (%) | OR* (95% CI) |
| Purchased frozen fish | 84/181 (46) | 26/52 (50) | 1·2 (0·6–2·3) | 17/34 (50) | 1·2 (0·6–2·5) |
| Purchased fresh fish | 181/185 (98) | 56/56 (100) | 1·9 (0·3–∞)† | 36/36 (100) | 1·2 (0·2–∞)† |
| Purchased fresh seafood | 101/171 (59) | 22/55 (40) | 0·5 (0·3–1·0) | 14/36 (39) | 0·5 (0·2–1·1) |
| Removed gills or scales | 73/179 (41) | 26/54 (48) | 1·3 (0·7–2·4) | 18/34 (53) | 1·5 (0·7–3·2) |
| Wore waterproof gloves | 32/170 (19) | 12/54 (22) | 0·8 (0·4–1·8) | 7/35 (20) | 0·9 (0·4–2·4) |
| Had any skin injury to the finger or hand | 25/176 (14) | 32/46 (70) | 15·5 (6·9–37·3)‡ | 21/32 (66) | 11·8 (4·8–30·9)‡ |
| Had injury while preparing fish or seafood | 22/180 (12) | 22/42 (52) | 8·3 (3·8–19·1)‡ | 16/28 (57) | 9·3 (3·7–24·3)‡ |
OR, odds ratio; CI, confidence interval.
*
Adjusted for age group, sex, and language of interview.
†
Median unbiased estimate of the OR.
‡
Denotes P < 0·05.