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Risk factors for salmonella food poisoning in the domestic kitchen – a case control study

Published online by Cambridge University Press:  09 October 2002

S. M. PARRY ,
S. R. PALMER ,
J. SLADER ,
T. HUMPHREY  and
THE SOUTH EAST WALES INFECTIOUS DISEASE LIAISON GROUP
S. M. PARRY
Affiliation:
Department of Epidemiology, Statistics and Public Health, University of Wales College of Medicine, Heath Park, Cardiff, CF14 4XN, Tel: 029 20 742321, Fax: 029 20 742898, email: [email protected]
S. R. PALMER
Affiliation:
Department of Epidemiology, Statistics and Public Health, University of Wales College of Medicine, Heath Park, Cardiff, CF14 4XN, Tel: 029 20 742321, Fax: 029 20 742898, email: [email protected]
J. SLADER
Affiliation:
Exeter Public Health Laboratory, Church Lane, Heavitree, Exeter, EX2 5AD
T. HUMPHREY
Affiliation:
Exeter Public Health Laboratory, Church Lane, Heavitree, Exeter, EX2 5AD
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Abstract

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Domestic kitchen food handling risk factors for sporadic salmonella food poisoning are largely unknown. We compared food consumption and food handling practices, opportunities for cross contamination and refrigerator temperature control, in 99 households in South East Wales in 1997/8 with a case of salmonella food poisoning, and control households matched for electoral ward. On univariate analyses, cases were significantly more likely than control respondents to have purchased free-range eggs in the preceding week, and more likely than control households to have handled frozen whole chicken in the previous week, and to handle raw chicken portions at least weekly. In multivariate analysis, only consumption of raw eggs and handling free-range eggs were significant risk factors, independent of the age structure of the family and of the season.

Type
Research Article
Information
Epidemiology & Infection , Volume 129 , Issue 2 , October 2002 , pp. 277 - 285
Copyright
© 2002 Cambridge University Press