These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: A case control study to determine risk factors for campylobacter infection in Christchurch in the summer of 1992-3.
    Author: Ikram R, Chambers S, Mitchell P, Brieseman MA, Ikam OH.
    Journal: N Z Med J; 1994 Oct 26; 107(988):430-2. PubMed ID: 7970341.
    Abstract:
    AIM: This study was designed to determine the risk factors for acquiring campylobacter infection in Christchurch in the summer of 1992/3. METHODS: A case control study was conducted of 100 cases and controls from urban areas matched for age and sex. Cases and controls were interviewed by telephone using a questionnaire and results analysed using the Epi Info statistical computer programme. RESULTS: Eighty one percent of both cases and controls had recently consumed poultry. Eating poultry at a friends house (OR = 3.18, CI 1.0, 10.73, p = 0.03), at a barbecue (OR = 3.00, CI 0.99, 9.34, p = 0.03) or eating undercooked chicken (OR = 4.94, CI 1.03, 23.62, p = 0.05) was a risk whereas eating at home was protective (OR = 0.36, CI 0.14, 0.9, p = 0.02). Other factors associated with increased risk were drinking water from a nonurban supply (OR = 2.7, CI 0.89, 8.33, p = 0.09) or consumption of chicken bought fresh (OR = 1.8, CI 0.85, 3.82, p = 0.10). CONCLUSION: Poorly cooked or handled chicken is a significant source of human campylobacter infection. Morbidity may be reduced by increased public awareness and improvement of cooking practices.
    [Abstract] [Full Text] [Related] [New Search]