Risk Factors for Non-O157 Shiga Toxin–Producing Escherichia coli Infections, United States

Marder, Ellyn P.; Cui, Zhaohui; Bruce, Beau B.; Richardson, LaTonia Clay; Boyle, Michelle M.; Cieslak, Paul R.; Comstock, Nicole; Lathrop, Sarah; Garman, Katie; McGuire, Suzanne; Olson, Danyel; Vugia, Duc J.; Wilson, Siri; Griffin, Patricia M.; Medus, Carlota

doi:10.3201/eid2906.221521

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Risk Factors for Non-O157 Shiga Toxin–Producing Escherichia coli Infections, United States

6 2023
By Marder, Ellyn P. ; Cui, Zhaohui ; Bruce, Beau B. ; ...
http://dx.doi.org/10.3201/eid2906.221521
Source: Emerg Infect Dis. 2023; 29(6):1183-1190

[PDF-758.79 KB]

English

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Details:

Alternative Title:

Emerg Infect Dis
Personal Author:

Marder, Ellyn P. ; Cui, Zhaohui ; Bruce, Beau B. ; Richardson, LaTonia Clay ; Boyle, Michelle M. ; ... More +

Marder, Ellyn P. ; Cui, Zhaohui ; Bruce, Beau B. ; Richardson, LaTonia Clay ; Boyle, Michelle M. ; Cieslak, Paul R. ; Comstock, Nicole ; Lathrop, Sarah ; Garman, Katie ; McGuire, Suzanne ; Olson, Danyel ; Vugia, Duc J. ; Wilson, Siri ; Griffin, Patricia M. ; Medus, Carlota Less -
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.
Subjects:

[+]

Animals Bacteria Case-control Case-Control Studies Cattle Diarrhea Enteric Infections Escherichia Coli Escherichia Coli Infections Foodborne Illnesses FoodNet Food Safety Meat Produce Research Risk Risk Factors Risk Factors For Non-O157 Shiga Toxin–Producing Escherichia Coli Infections, United States Shiga-Toxigenic Escherichia Coli Shiga Toxin–producing Escherichia Coli STEC United States
Source:

Emerg Infect Dis. 2023; 29(6):1183-1190
Pubmed ID:

37209671
Pubmed Central ID:

PMC10202860
Document Type:

Journal Article
Collection(s):

Emerging Infectious Diseases
Main Document Checksum:

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urn:sha256:cc19d155a843cb1da687dc7e1f634c6cd88c20f02729614e3e8c7e9f4c8ffb39
Download URL:

https://stacks.cdc.gov/view/cdc/129697/cdc_129697_DS1.pdf
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	22-1521-F.gif	gif
	22-1521-F.jpg	jpeg
	22-1521-Techapp-s1.pdf	pdf
	22-1521.nxml	xml

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