Slutsker L, Ries A A, Maloney K, Wells J G, Greene K D, Griffin P M
Foodborne and Diarrheal Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA.
J Infect Dis. 1998 Apr;177(4):962-6. doi: 10.1086/515258.
Risk factors for Escherichia coli O157:H7 infection were investigated in a case-control study at 10 medical centers throughout the United States. Among 73 case-patients and 142 matched controls, exposures in the 7 days before illness associated with E. coli O157:H7 infection in univariate analysis included consumption of hamburger (matched odds ratio [MOR], 3.8; 95% confidence interval [CI], 1.9-7.9), undercooked hamburger (MOR, 4.5; 95% CI, 1.6-12.2), or hot dogs (MOR, 2.2; 95% CI, 1.1-4.4); eating at a fast-food restaurant (MOR, 2.3; 95% CI, 1.1-4.6); drinking unchlorinated well water (MOR, 2.4; 95% CI, 1.1-5.7); swimming in a pond (MOR, 5.4; 95% CI, 1.1-26.0); and having a household member with diarrhea (MOR, 11.9; 95% CI, 2.7-53.5). In multivariate analysis, only eating undercooked hamburger remained associated with infection. Seven (8%) of 93 patients developed hemolytic uremic syndrome and 1 died. Prevention strategies aimed at modifying risk factors may help to reduce the risk of infection with E. coli O157:H7.
在美国10家医疗中心开展的一项病例对照研究中，对大肠杆菌O157:H7感染的风险因素进行了调查。在73例病例患者和142例匹配对照中，单因素分析显示，发病前7天内与大肠杆菌O157:H7感染相关的暴露因素包括食用汉堡包（匹配比值比[MOR]，3.8；95%置信区间[CI]，1.9 - 7.9）、未煮熟的汉堡包（MOR，4.5；95% CI，1.6 - 12.2）或热狗（MOR，2.2；95% CI，1.1 - 4.4）；在快餐店就餐（MOR，2.3；95% CI，1.1 - 4.6）；饮用未加氯的井水（MOR，2.4；95% CI，1.1 - 5.7）；在池塘游泳（MOR，5.4；95% CI，1.1 - 26.0）；以及有家庭成员腹泻（MOR，11.9；95% CI，2.7 - 53.5）。多因素分析显示，仅食用未煮熟的汉堡包仍与感染相关。93例患者中有7例（8%）发生了溶血性尿毒症综合征，1例死亡。旨在改变风险因素的预防策略可能有助于降低大肠杆菌O157:H7感染风险。
