Table 3.
Population attributable fraction (PAF) proportions with 95% confidence intervals (95% CI) for exposures associated with increased campylobacteriosis risk, Australia, 2018–2019*
| Exposures | Campylobacter PAF % (95% CI) | C. jejuni PAF % (95% CI) | C. coli PAF % (95% CI) |
|---|---|---|---|
| Medication exposures | |||
| Proton-pump inhibitors | 13 (8.3–18) | 12 (6.3–16) | 20 (7.8–32) |
| Poultry-related food exposures | |||
| Ate any chickenb | 42 (13–62) | 42 (11–66) | a |
| Ate cooked chicken | 36 (7.5–58) | 36 (4.0–60) | a |
| Ate undercooked chicken | 6.8 (4.5–9.5) | 7.0 (4.9–10) | 7.0 (2.2–15) |
| Ate cooked chicken kebabs | 7.0 (3.1–11) | 5.7 (1.3–10) | – |
| Ate duck | 1.8 (0.1–3.7) | – | – |
| Food exposures | |||
| Ate delicatessen ham, chicken, turkey, or beef | – | – | 31 (0.0–54) |
| Ate chicken pâté | – | – | 6.0 (0.0–11) |
| Animal exposures | |||
| Dog aged less than 6 months | 9.6 (6.5–13) | 11 (6.9–14) | – |
| Visited a private farm in 7 days prior to illness | – | 4.7 (0.4–7.9) | – |
| Fed pet dog raw chicken necks | – | 4.6 (0.4–8.5) | – |
| Contact with chicken faeces in 7 days prior to illness | 3.1 (1.2–5.2) | 2.9 (0.8–5.1) | – |
| Cat aged less than 6 months | – | 2.4 (0.3–4.5) | – |
*Calculated from adjusted odds ratios (aOR) from final multivariable logistic regression model ‘–’ variable was not included in model. aVariable not significant. bCooked and undercooked chicken combined