Risk Factors for Campylobacter Infection in Australia
Author Information
Author(s): Stafford Russell J., Schluter Philip J., Wilson Andrew J., Kirk Martyn D., Hall Gillian, Unicomb Leanne
Primary Institution: Queensland Health, Brisbane, Queensland, Australia
Hypothesis
What are the risk factors associated with Campylobacter infection in Australia?
Conclusion
Each year, an estimated 50,500 cases in persons over 5 years of age can be directly attributed to consumption of chicken.
Supporting Evidence
- Consumption of undercooked chicken was associated with a higher risk of infection.
- An estimated 50,500 cases of Campylobacter infection could be attributed to chicken consumption each year.
- The study involved a total of 1,714 participants.
Takeaway
Eating chicken can make you sick with Campylobacter, and many people get sick from it every year.
Methodology
A multicenter, prospective case-control study was conducted to identify risk factors for Campylobacter infection.
Potential Biases
Potential bias due to misclassification of reported exposures and underreporting of cases.
Limitations
Recall and reporting bias may affect the accuracy of reported exposures.
Participant Demographics
Participants were individuals over 5 years of age from 5 of the 8 states and territories in Australia.
Statistical Information
P-Value
0.06
Confidence Interval
95% CrI 10,000–105,500
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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