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  • Title: Sporadic Campylobacter jejuni infections in Hawaii: associations with prior antibiotic use and commercially prepared chicken.
    Author: Effler P, Ieong MC, Kimura A, Nakata M, Burr R, Cremer E, Slutsker L.
    Journal: J Infect Dis; 2001 Apr 01; 183(7):1152-5. PubMed ID: 11237847.
    Abstract:
    Campylobacter is the most common cause of bacterial foodborne illness in the United States, and Hawaii has the highest rate of Campylobacter jejuni infections in the nation. A case-control study was conducted to determine indigenous exposures that contribute to the high incidence of sporadic C. jejuni infection in Hawaii. A total of 211 case patients with diarrhea and confirmed Campylobacter infection was enrolled, along with 1 age- and telephone exchange-matched control subject for each patient. Participants were interviewed about illness, medicines, food consumption, food-handling practices, and exposure to animals. In matched logistic regression analyses, eating chicken prepared by a commercial food establishment in the 7 days before case illness onset (adjusted odds ratio [AOR], 1.8; P=.03) and consuming antibiotics during the 28 days before illness onset (AOR, 3.3; P=.03) were significant independent predictors of illness. Further study of the association of Campylobacter illness with commercially prepared chicken and prior antibiotic use is needed.
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