Risk factors for sporadic Shiga toxin-producing <i>Escherichia coli</i> O157 infections in FoodNet sites, 1999–2000

Voetsch, Andrew C.; Kennedy, Malinda; Keene, William E.; Smith, Kirk E.; Rabatsky‐Ehr, Therese; Zansky, Shelley; Thomas, Stéphanie; Mohle-Boetani, Janet C.; Sparling, P.H.; McGAVERN, M. B.; Mead, Paul S.

doi:10.1017/s0950268806007564

Cited by 60 publications

(58 citation statements)

References 44 publications

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“…The presence of E. coli O157 in beef purchased in Argentina has also been demonstrated microbiologically (25). Beef, especially undercooked ground beef, is well recognized as a vehicle for E. coli O157:H7 infections (26). Our results also suggest that many STEC infections are acquired in the home as a result of breaches in kitchen hygiene in relation to beef; washing hands after handling raw beef, especially with soap and water, was protective.…”

Section: Discussionsupporting

confidence: 69%

Risk Factors for Sporadic Shiga Toxin–producingEscherichia coliInfections in Children, Argentina1

Rivas

Sosa-Estáni²,

Rangel

et al. 2008

Emerg. Infect. Dis.

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We evaluated risk factors for sporadic Shiga toxin-producing Escherichia coli (STEC) infection among children in Argentina. We conducted a prospective case-control study in 2 sites and enrolled 150 case-patients and 299 controls. The median age of case-patients was 1.8 years; 58% were girls. Serotype O157:H7 was the most commonly isolated STEC. Exposures associated with infection included eating undercooked beef, living in or visiting a place with farm animals, and contact with a child <5 years of age with diarrhea. Protective factors included the respondent reporting that he or she always washed hands after handling raw beef and the child eating more than the median number of fruits and vegetables. Many STEC infections in children could be prevented by avoiding consumption of undercooked beef, limiting exposure to farm animals and their environment, not being exposed to children with diarrhea, and washing hands after handling raw beef.

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Section: Discussionsupporting

confidence: 69%

Risk Factors for Sporadic Shiga Toxin–producingEscherichia coliInfections in Children, Argentina1

Rivas

Sosa-Estáni²,

Rangel

et al. 2008

Emerg. Infect. Dis.

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“…A previous study using a case-control design showed an association between infection with STEC O157 and consumption of incompletely cooked hamburgers in the week prior to illness [26]. This study showed that 94% of children surveyed consumed hamburgers from a variety of sources.…”

Section: Discussionsupporting

confidence: 47%

Risk factors for Shiga toxin-producing Escherichia coli infections in preadolescent schoolchildren in Buenos Aires, Argentina

Bentancor

Ameal

Calviño

et al. 2011

J Infect Dev Ctries

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Introduction: Shiga toxin-producing Escherichia coli (STEC) infections are the leading cause of hemolytic uremic syndrome (HUS). STEC is the most common cause of acute kidney disease, responsible for 20% of renal transplants in Argentina. Methodology: In 2007, an epidemiological survey was conducted among 883 students from the fifth and sixth years of elementary education in the public schools of San Martin City, Buenos Aires, Argentina. Degree of exposure to the known risk factors previously detected in the region as primary causes of STEC infections was evaluated. Risk factors assessed included consumption of hamburgers, poor personal hygiene, and exposure to various types of drinking and recreational water. The study was designed to evaluate exposure to risk factors for STEC infections among different socioeconomic groups. Results: Ninety-five percent of children surveyed reported consumption of hamburgers. Most of these hamburgers were precooked. Children of high and medium strata attended private swimming-pools, while children from the low stratum attended public pools. Only 30.2% of students washed their hands after going to the toilet and only 43.5% reported hand-washing before eating. Conclusions: Students demonstrated high levels of exposure to identified risk factors for STEC infections. Reduction of these risks will require cultural changes aimed at decreasing morbidity caused by food-borne infections. Institutional framework must provide the necessary resources to implement these changes and emphasize the importance of good personal hygiene. Health education must be implemented to increase food safety awareness of the consumers.

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“…Campylobacteriosis, salmonellosis, shigellosis, HUS, and toxoplasmosis are transmitted via multiple routes (foodborne, waterborne, person-to-person, and zoonotic transmission have all been documented) with non-water-related routes thought to be the primary mode of transmission. The fraction of cases acquired through water has not been precisely quantified, although some attempts at describing transmission sources have been made [12,[32][33][34][35][36][37][38][39]. Denno et al [33] reported that recreational water exposure was responsible for 44% of E. coli O157 infections (the primary infectious agent of HUS) and 23% of campylobacteriosis cases in children, while 17% of salmonellosis cases were associated with septic tank use and 11% with well water use, but risk factors could differ for adult cases.…”

Section: Discussionmentioning

confidence: 99%

Direct healthcare costs of selected diseases primarily or partially transmitted by water

Collier¹,

et al. 2012

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SUMMARYDespite US sanitation advancements, millions of waterborne disease cases occur annually, although the precise burden of disease is not well quantified. Estimating the direct healthcare cost of specific infections would be useful in prioritizing waterborne disease prevention activities. Hospitalization and outpatient visit costs per case and total US hospitalization costs for ten waterborne diseases were calculated using large healthcare claims and hospital discharge databases. The five primarily waterborne diseases in this analysis (giardiasis, cryptosporidiosis, Legionnaires' disease, otitis externa, and non-tuberculous mycobacterial infection) were responsible for over 40 000 hospitalizations at a cost of $970 million per year, including at least $430 million in hospitalization costs for Medicaid and Medicare patients. An additional 50 000 hospitalizations for campylobacteriosis, salmonellosis, shigellosis, haemolytic uraemic syndrome, and toxoplasmosis cost $860 million annually ($390 million in payments for Medicaid and Medicare patients), a portion of which can be assumed to be due to waterborne transmission.

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Risk factors for sporadic Shiga toxin-producing Escherichia coli O157 infections in FoodNet sites, 1999–2000

Cited by 60 publications

References 44 publications

Risk Factors for Sporadic Shiga Toxin–producingEscherichia coliInfections in Children, Argentina1

Risk Factors for Sporadic Shiga Toxin–producingEscherichia coliInfections in Children, Argentina1

Risk factors for Shiga toxin-producing Escherichia coli infections in preadolescent schoolchildren in Buenos Aires, Argentina

Direct healthcare costs of selected diseases primarily or partially transmitted by water

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