caa a22 4500 477070027 CHVBK 20180405111422.0 cr unu---uuuuu 170330e19960901xx s 000 0 eng 10.1007/BF01691959 doi (NATIONALLICENCE)springer-10.1007/BF01691959 Risk factors for sporadic Salmonellosis in Switzerland [Elektronische Daten] [H. Schmid, A. Burnens, A. Baumgartner, J. Oberreich] A case-control study was conducted to identify determinants for the acquisition of sporadicSalmonella infection in Switzerland. Over a one-year period (1993), 223 case-control pairs were enrolled in the study and risk factors were assessed by means of self-administered questionnaires. Three-quarters of the isolates were identified asSalmonella enteritidis, most of which (80%) belonged to phage type 4. There were distinct differences in risk factors between infections withSalmonella enteritidis and those with otherSalmonella serovars. In both groups recent travel abroad was positively associated with illness. This association was more pronounced for infections with non-enteritidis salmonellae [odds ratio (OR) 39.5; 95% confidence interval (CI) 6.6-236.8, compared toSalmonella enteritidis 4.0; 95% CI 1,8-9.1]. Among the presumably imported infections,Salmonella enteritidis was acquired mostly in other European countries, while other serovars were acquired mostly in countries outside of Europe. Eating food containing raw or undercooked eggs during the three days before the onset of illness increased the risk of infection withSalmonella enteritidis. Desserts made with raw eggs (OR 4.6; 95% C I 2.0-10.6) were more strongly associated with disease than consumption of soft-boiled eggs (OR 2.1; 95% CI1.2-3.7), suggesting that the risk of infection was dependent on the extent to which eggs were cooked. Egg consumption was not associated with infections with serovars other thanSalmonella enteritidis; however, the intake of medications other than antacids was found to be a risk factor (OR 3.5; 95% CI1.1-11.4). MMV Medizin Verlag GmbH, 1996 Schmid H. Division of Epidemiology and Infectious Diseases, Swiss Federal Office of Public Health, Hessstrasse 27 E, 3097, Bern, Liebefeld, Switzerland aut Burnens A. National Reference Laboratory for Foodborne Diseases, Institute of Veterinary Bacteriology, University of Bern, 3012, Bern, Switzerland aut Baumgartner A. Division of Food Science, Swiss Federal Office of Public Health, Haslerstrasse 16, 3008, Bern, Switzerland aut Oberreich J. Division of Epidemiology and Infectious Diseases, Swiss Federal Office of Public Health, Hessstrasse 27 E, 3097, Bern, Liebefeld, Switzerland aut European Journal of Clinical Microbiology and Infectious Diseases Springer-Verlag 15/9(1996-09-01), 725-732 0934-9723 15:9<725 1996 15 10096 https://doi.org/10.1007/BF01691959 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF01691959 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Schmid H. Division of Epidemiology and Infectious Diseases, Swiss Federal Office of Public Health, Hessstrasse 27 E, 3097, Bern, Liebefeld, Switzerland aut NATIONALLICENCE 700 1- Burnens A. National Reference Laboratory for Foodborne Diseases, Institute of Veterinary Bacteriology, University of Bern, 3012, Bern, Switzerland aut NATIONALLICENCE 700 1- Baumgartner A. Division of Food Science, Swiss Federal Office of Public Health, Haslerstrasse 16, 3008, Bern, Switzerland aut NATIONALLICENCE 700 1- Oberreich J. Division of Epidemiology and Infectious Diseases, Swiss Federal Office of Public Health, Hessstrasse 27 E, 3097, Bern, Liebefeld, Switzerland aut NATIONALLICENCE 773 0- European Journal of Clinical Microbiology and Infectious Diseases Springer-Verlag 15/9(1996-09-01), 725-732 0934-9723 15:9<725 1996 15 10096 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer