Middleton D, Savage R, Tighe M K, Vrbova L, Walton R, Whitfield Y, Varga C, Lee B, Rosella L, Dhar B, Johnson C, Ahmed R, Allen V G, Crowcroft N S
Public Health Ontario,Toronto, ON,Canada.
Department of Population Medicine, Ontario Veterinary College,University of Guelph,Guelph, ON,Canada.
Epidemiol Infect. 2014 Jul;142(7):1411-21. doi: 10.1017/S0950268813001945. Epub 2013 Sep 13.
In Ontario, Canada, the number of Salmonella Enteritidis (SE) cases increased over the years 2005-2010. A population-based case-control study was undertaken from January to August 2011 for the purpose of identifying risk factors for acquiring illness due to SE within Ontario. A total of 199 cases and 241 controls were enrolled. After adjustment for confounders, consuming any poultry meat [adjusted odds ratio (aOR) 2·24, 95% confidence interval (CI) 1·31-3·83], processed chicken (aOR 3·32, 95% CI 1·26-8·76) and not washing hands following handling of raw eggs (OR 2·82, 95% CI 1·48-5·37) were significantly associated with SE infection. The population attributable fraction was 46% for any poultry meat consumption and 10% for processed chicken. Poultry meat continues to be identified as a risk factor for SE illness. Control of SE at source, as well as proper food handling practices, are required to reduce the number of SE cases.
在加拿大安大略省，2005年至2010年期间肠炎沙门氏菌（SE）病例数有所增加。2011年1月至8月开展了一项基于人群的病例对照研究，目的是确定安大略省内感染SE致病的风险因素。共纳入了199例病例和241名对照。在对混杂因素进行调整后，食用任何禽肉[调整优势比（aOR）2.24，95%置信区间（CI）1.31 - 3.83]、加工鸡肉（aOR 3.32，95% CI 1.26 - 8.76）以及处理生鸡蛋后不洗手（OR 2.82，95% CI 1.48 - 5.37）与SE感染显著相关。食用任何禽肉的人群归因分数为46%，加工鸡肉为10%。禽肉仍然被确定为SE致病的一个风险因素。需要从源头控制SE，并采取适当的食品处理措施，以减少SE病例数。
