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Updated: Jun 25, 2026
05:34
Detection and Isolation of Campylobacter spp. from Raw Meat
Published on: February 23, 2024
Risk factors for sporadic Campylobacter infection: an all-Ireland case-control study
K Danis1, M Di Renzi, W O'Neill
1European Programme for Intervention Epidemiology Training (EPIET), Communicable Disease Surveillance Centre Northern Ireland (CDSC-NI), Belfast, Northern Ireland.
Summary
The first study in Ireland identified key risk factors for Campylobacter infections, including consuming chicken, lettuce, and eating from takeaways. Medical conditions like peptic ulcers and lower bowel issues also increased risk.
Area of Science:
- Foodborne illness epidemiology
- Public health microbiology
Background:
- Sporadic Campylobacter infections pose a significant public health challenge.
- Understanding risk factors is crucial for effective prevention strategies.
Purpose of the Study:
- To identify and quantify risk factors for sporadic Campylobacter infections in Ireland.
- To inform public health interventions and food safety education.
Main Methods:
- A case-control study was conducted across the Republic of Ireland and Northern Ireland.
- 197 cases and 296 age-matched controls were recruited.
- Population Attributable Fraction (PAF) was used to assess the importance of risk factors.
Main Results:
- Key dietary risk factors included consuming chicken (aOR 6.8), lettuce (aOR 3.3), and eating at takeaways (aOR 3.1).
- Non-dietary factors such as contact with sheep (aOR 11), peptic ulcer (aOR 19), hiatus hernia (aOR 20.3), and lower bowel problems (aOR 4.5) were also significant.
- Mains water supply demonstrated a protective effect (aOR 0.2).
Conclusions:
- The study highlights the importance of food safety education for consumers.
- Control measures are needed throughout the food chain on the island of Ireland.
- Addressing dietary habits and environmental exposures is essential for reducing Campylobacter infections.
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