Chicken consumption and use of acid-suppressing medications as risk factors for Campylobacter enteritis, England

Abstract

In a case-control study of Campylobacter spp. risk factors in England during 2005-2006, we identified recent consumption of commercially prepared chicken as an important risk factor. The risk for illness associated with recent chicken consumption was much lower for persons who regularly ate chicken than in those who did not, which suggests that partial immunologic protection may follow regular chicken preparation or consumption. Chicken-related risk factors accounted for 41% of cases; acid-suppressing medication, for 10%; self-reported past Campylobacter enteritis, 2%; and recent acquisition of a pet dog, 1%. Understanding the risks associated with chicken from different sources will benefit strategies to reduce Campylobacter infections. Better characterization of immune correlates for Campylobacter infection is necessary to assess the relative importance of immunity and behavioral factors in determining risk.

Figure

Odds ratios (ORs) and 95% confidence intervals (shown in parentheses) for Campylobacter enteritis associated with chicken consumption, England, 2005–2006. Numbers in boxes represent persons in each category; Numbers in red indicate relevant comparisons; arrows indicate direction of risk. For boxes in the bottom level, ORs compare risk for Campylobacter enteritis between individuals in that group and the baseline group (labeled), which comprises persons who do not regularly eat chicken and did not eat chicken in the previous 5 days (n = 334). Model is adjusted for age group, sex, study site, and month. *p<0.05; †p<0.01; ‡p<0.001.