Increased
risk for campylobacteriosis: outbreak due to consumption of meat fondue
Campylobacteriosis
is the most frequently reported food borne infection in Switzerland. We
investigated determinants of infections and illness experience in wintertime. A
case–control study was conducted in Switzerland between December 2012 and
February 2013. Cases were recruited among laboratory-confirmed
campylobacteriosis patients.
Population-based
controls were matched according to age group, sex and canton of residence. We
determined risk factors associated with campylobacteriosis, and help seeking behavior
and illness perception. The multivariable analysis identified two factors
associated with an increased risk for campylobacteriosis: consumption of meat
fondue (matched odds ratio [mOR] 4.0, 95 % confidence interval [CI] 2.3–7.1)
and travelling abroad (mOR 2.7, 95 % CI 1.1–6.4).
Univariable
analysis among meat fondue consumers revealed chicken as the type of meat with
the highest risk of disease (mOR 3.8, 95 % CI 1.1–13.5).
Most frequently
reported signs and symptoms among patients were diarrhoea (98 %), abdominal
pain (81 %), fever (66 %), nausea (44 %) and vomiting (34 %). The median
perceived disease severity was 8 on a 1-to-10 rating scale. Patients reported a
median duration of illness of 7 days and 14 % were hospitalized.
Meat
fondues, mostly “Fondue chinois”, traditionally consumed during the festive
season in Switzerland, are the major driver of the epidemic campylobacteriosis
peak in wintertime. At these meals, individual handling and consumption of
chicken meat may play an important role in Campylobacter jejuni disease transmission.
Laboratory-confirmed patients are severely ill and hospitalization rate is
considerable.
Public
health measures such as decontamination of chicken meat and improved food
handling behavior at the individual level are urgently needed.
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