A meta‐analysis of case‐control studies examining sporadic campylobacteriosis in Australia and New Zealand from 1990 to 2016

Varrone, Liana; Glass, Kathryn; Stafford, Russell; Kirk, Martyn

doi:10.1111/1753-6405.12998

Cited by 8 publications

(11 citation statements)

References 28 publications

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“…Australia, we found the main risk factors for campylobacteriosis are consumption of chicken meat, PPI use, and contact with young dogs aged less than six months. This is consistent with previous casecontrol studies of sporadic campylobacteriosis in Australia and New Zealand [11]. While undercooked chicken consumption poses a substantial campylobacteriosis risk, cooked chicken consumption has a population attributable risk more than ve times higher, accounting for about a third of the campylobacteriosis cases in the population.…”

Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

“…Infections are often acquired through consumption of undercooked meats (e.g. poultry) or contact with infected animals [1,10,11]. While most Campylobacter infections are sporadic, outbreaks can occur and are often associated with chicken or chicken-containing dishes, contaminated water, or raw dairy products [1,12,13].The epidemiology of campylobacteriosis is similar across high-income countries, although variations in risk factors may indicate differences in primary sources, human behaviour, and Campylobacter ecology.…”

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confidence: 99%

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Risk Factors for Campylobacteriosis in Australia: Outcomes of a 2018–2019 Case-Control Study

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Varrone

Wallace

et al. 2022

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Background We aimed to identify risk factors for sporadic campylobacteriosis in Australia, and to compare these for Campylobacter jejuni and Campylobacter coli infections. Methods In a multi-jurisdictional case-control study, we recruited culture-confirmed cases of campylobacteriosis reported to state and territory health departments from February 2018 through October 2019. We recruited controls from notified influenza cases in the previous 12 months that were frequency matched to cases by age group, sex, and location. Campylobacter isolates were confirmed to species level by public health laboratories using molecular methods. We conducted backward stepwise multivariable logistic regression to identify significant risk factors. Results We recruited 571 cases of campylobacteriosis (422 C. jejuni and 84 C. coli) and 586 controls. Important risk factors for campylobacteriosis included eating undercooked chicken (adjusted odds ratio [aOR] 70, 95% CI 13–1296) or cooked chicken (aOR 1.7, 95% CI 1.1–2.8), owning a pet dog aged < 6 months (aOR 6.4, 95% CI 3.4–12), and the regular use of proton-pump inhibitors in the four weeks prior to illness (aOR 2.8, 95% CI 1.9–4.3). Risk factors remained similar when analysed specifically for C. jejuni infection. Unique risks for C. coli infection included eating chicken pâté (aOR 6.1, 95% CI 1.5–25) and delicatessen meats (aOR 1.8, 95% CI 1.0–3.3). Eating any chicken carried a high population attributable fraction for campylobacteriosis of 42% (95% CI 13–68), while the attributable fraction for proton-pump inhibitors was 13% (95% CI 8.3–18) and owning a pet dog aged < 6 months was 9.6% (95% CI 6.5–13). The population attributable fractions for these variables were similar when analysed by campylobacter species. Eating delicatessen meats was attributed to 31% (95% CI 0.0–54) of cases for C. coli and eating chicken pâté was attributed to 6.0% (95% CI 0.0–11). Conclusions The main risk factor for campylobacteriosis in Australia is consumption of chicken meat. However, contact with young pet dogs may also be an important source of infection. Proton-pump inhibitors are likely to increase vulnerability to infection.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Risk Factors for Campylobacteriosis in Australia: Outcomes of a 2018–2019 Case-Control Study

Cribb

Varrone

Wallace

et al. 2022

Preprint

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“…In the present study, we found the main risk factors for campylobacteriosis in Australia are consumption of chicken meat, PPI use, and contact with young dogs aged less than 6 months. This is consistent with previous case–control studies of sporadic campylobacteriosis in Australia and New Zealand [ 11 ]. While undercooked chicken consumption poses a substantial campylobacteriosis risk, cooked chicken consumption has a population attributable risk more than five times higher, accounting for about a third of the campylobacteriosis cases in the population.…”

Section: Discussionsupporting

confidence: 93%

“…comprise part of the normal gastrointestinal tract flora of poultry, adult ruminants, and other wild and domestic animals such as rodents, birds, and dogs [ 1 , 2 , 9 ]. Infections are often acquired through consumption of undercooked meats (e.g., poultry) or contact with infected animals [ 1 , 10 , 11 ]. While most Campylobacter infections are sporadic, outbreaks can occur and are often associated with chicken or chicken-containing dishes, contaminated water, or raw dairy products [ 1 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Risk factors for campylobacteriosis in Australia: outcomes of a 2018–2019 case–control study

et al. 2022

Self Cite

View full text Add to dashboard Cite

Background We aimed to identify risk factors for sporadic campylobacteriosis in Australia, and to compare these for Campylobacter jejuni and Campylobacter coli infections. Methods In a multi-jurisdictional case–control study, we recruited culture-confirmed cases of campylobacteriosis reported to state and territory health departments from February 2018 through October 2019. We recruited controls from notified influenza cases in the previous 12 months that were frequency matched to cases by age group, sex, and location. Campylobacter isolates were confirmed to species level by public health laboratories using molecular methods. We conducted backward stepwise multivariable logistic regression to identify significant risk factors. Results We recruited 571 cases of campylobacteriosis (422 C. jejuni and 84 C. coli) and 586 controls. Important risk factors for campylobacteriosis included eating undercooked chicken (adjusted odds ratio [aOR] 70, 95% CI 13–1296) or cooked chicken (aOR 1.7, 95% CI 1.1–2.8), owning a pet dog aged < 6 months (aOR 6.4, 95% CI 3.4–12), and the regular use of proton-pump inhibitors in the 4 weeks prior to illness (aOR 2.8, 95% CI 1.9–4.3). Risk factors remained similar when analysed specifically for C. jejuni infection. Unique risks for C. coli infection included eating chicken pâté (aOR 6.1, 95% CI 1.5–25) and delicatessen meats (aOR 1.8, 95% CI 1.0–3.3). Eating any chicken carried a high population attributable fraction for campylobacteriosis of 42% (95% CI 13–68), while the attributable fraction for proton-pump inhibitors was 13% (95% CI 8.3–18) and owning a pet dog aged < 6 months was 9.6% (95% CI 6.5–13). The population attributable fractions for these variables were similar when analysed by campylobacter species. Eating delicatessen meats was attributed to 31% (95% CI 0.0–54) of cases for C. coli and eating chicken pâté was attributed to 6.0% (95% CI 0.0–11). Conclusions The main risk factor for campylobacteriosis in Australia is consumption of chicken meat. However, contact with young pet dogs may also be an important source of infection. Proton-pump inhibitors are likely to increase vulnerability to infection.

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Clinical manifestations and risk factors of campylobacter gastroenteritis in children in Taiwan

Guo

Hsiung

et al. 2023

Biomedical Journal

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A meta‐analysis of case‐control studies examining sporadic campylobacteriosis in Australia and New Zealand from 1990 to 2016

Cited by 8 publications

References 28 publications

Risk Factors for Campylobacteriosis in Australia: Outcomes of a 2018–2019 Case-Control Study

Risk Factors for Campylobacteriosis in Australia: Outcomes of a 2018–2019 Case-Control Study

Risk factors for campylobacteriosis in Australia: outcomes of a 2018–2019 case–control study

Clinical manifestations and risk factors of campylobacter gastroenteritis in children in Taiwan

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