Risk Factors for Non-O157 Shiga Toxin–Producing Escherichia coli Infections, United States
Supporting Files
Public Domain
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6 2023
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File Language:
English
Details
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Alternative Title:Emerg Infect Dis
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Personal Author:
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Description:Shiga toxin-producing Escherichia coli (STEC) causes acute diarrheal illness. To determine risk factors for non-O157 STEC infection, we enrolled 939 patients and 2,464 healthy controls in a case-control study conducted in 10 US sites. The highest population-attributable fractions for domestically acquired infections were for eating lettuce (39%), tomatoes (21%), or at a fast-food restaurant (23%). Exposures with 10%-19% population attributable fractions included eating at a table service restaurant, eating watermelon, eating chicken, pork, beef, or iceberg lettuce prepared in a restaurant, eating exotic fruit, taking acid-reducing medication, and living or working on or visiting a farm. Significant exposures with high individual-level risk (odds ratio >10) among those >1 year of age who did not travel internationally were all from farm animal environments. To markedly decrease the number of STEC-related illnesses, prevention measures should focus on decreasing contamination of produce and improving the safety of foods prepared in restaurants.
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Subjects:
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Source:Emerg Infect Dis. 2023; 29(6):1183-1190
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Pubmed ID:37209671
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Pubmed Central ID:PMC10202860
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Document Type:
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Volume:29
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Issue:6
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Collection(s):
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Main Document Checksum:urn:sha256:cc19d155a843cb1da687dc7e1f634c6cd88c20f02729614e3e8c7e9f4c8ffb39
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Download URL:
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File Type:
Supporting Files
File Language:
English
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