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Relationship between home food-handling practices and sporadic salmonellosis in adults in Louisiana, United States

Published online by Cambridge University Press:  09 October 2002

K. S. KOHL ,
K. RIETBERG ,
S. WILSON  and
T. A. FARLEY
K. S. KOHL
Affiliation:
Immunization Safety Branch, National Immunization Program, Centers for Disease Control and Prevention, 1600 Clifton Rd, Mailstop E-61, Atlanta, GA 30333, USA
K. RIETBERG
Affiliation:
Public Health-Seattle & King County, 999 Third Ave, Suite 900, Seattle WA 98125, USA
S. WILSON
Affiliation:
Louisiana Office of Public Health, 325 Loyola Ave, Suite 615, New Orleans 70112, USA
T. A. FARLEY
Affiliation:
Tulane School of Public Health and Tropical Medicine, 1440 Canal St, 22nd Floor, New Orleans 70112, USA
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Abstract

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Salmonellosis is the leading cause of death caused by foodborne bacterial pathogens in the United States. Approximately 90% of salmonella infections are sporadic, but most of what is known about salmonellosis has come from outbreak investigations. We studied the risk for sporadic salmonellosis among 115 persons aged [ges ]15 years reported to the Louisiana Office of Public Health during May 1998–April 1999, compared with 115 age-matched controls. Significantly more case-patients than controls had chronic underlying medical conditions [adjusted odds ratio (aOR) = 4.3; 95% confidence interval (CI) = 2.2–8.7]. Although reported consumption of specific food items likely to contain salmonella was not associated with illness, inconsistent handwashing between preparation of meat and non-meat items was associated with illness (aOR = 8.3; CI = 1.1–61.8). Enhanced measures to provide a consistently safe food supply and promote safer food preparation in households will depend on prevention of sporadic salmonellosis.

Type
Research Article
Information
Epidemiology & Infection , Volume 129 , Issue 2 , October 2002 , pp. 267 - 276
Copyright
© 2002 Cambridge University Press