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

Abstract

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.

Genomic and clinical characteristics of campylobacteriosis in Australia

“…We recruited 571 notified campylobacteriosis cases from the Australian Capital Territory (ACT), Hunter New England health district of New South Wales (NSW), and Queensland (Qld) between February 2018 and October 2019, as part of a previously described large Australian study [6,21]. Suspected campylobacteriosis cases provided stool samples to local pathology laboratories to identify and isolate the pathogen.…”

“…are the most commonly reported cause of bacterial gastroenteritis globally [1], with Australia having among the highest rates in industrialised countries [2–4]. Most Campylobacter infections are acquired from consumption of contaminated meat, primarily poultry [1, 5, 6]. The clinical features of campylobacteriosis range from mild acute illness with diarrhoea, abdominal cramps, and fever to severe enterocolitis with prolonged abdominal pain and bloody diarrhoea [7, 8].…”

Long-Term Effects of Campylobacteriosis in Infants

“…Ведущей причиной бактериальных энтероколитов в странах мира как с развитыми, так и с развивающимися экономиками является кампилобактериоз [1]. Сохраняется тенденция роста заболеваемости в Северной Америке, Европе и Австралии [1,2]. В России информация о частоте выявления данной инфекции собирается фрагментарно из-за трудностей лабораторной диагностики и не дает полного представления о ее истинных масштабах [3].…”

“…По данным T. Tenkate, именно группа детей раннего возраста имеет наиболее высокие риски формирования осложнения после кампилобактериоза [7]. Особое значение в данной возрастной группе пациентов приобретает воздействие инфекции на рост и развитие ребенка [2,8]. Так, группа исследователей из университета Джона Хопкинса продемонстрировала, что тяжелые формы острых кишечных инфекций способны приводить к снижению темпов прибавки роста и массы тела [9].…”

Genomic and clinical characteristics of campylobacteriosis in Australia

“…are the most commonly reported cause of bacterial gastroenteritis globally [1], with Australia having among the highest rates in industrialised countries [2–4]. Most Campylobacter infections are acquired from consumption of contaminated meat, primarily poultry [1, 5, 6]. The clinical features of campylobacteriosis range from mild acute illness with diarrhoea, abdominal cramps, and fever to severe enterocolitis with prolonged abdominal pain and bloody diarrhoea [7, 8].…”