Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019

Abstract Surveillance of notified Campylobacter enteritis in Germany revealed a recurrent annual increase of cases with disease onset several days after the Christmas and New Year holidays (“winter peak”). We suspected that handling and consumption of chicken meat during fondue and raclette grill me...

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Autores principales:	Bettina M. Rosner, Martyna Gassowski, Stefan Albrecht, Klaus Stark
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d3f83d386a404d35b6d0d70bb88bbe65
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spelling	oai:doaj.org-article:d3f83d386a404d35b6d0d70bb88bbe652021-11-28T12:21:35ZInvestigating the Campylobacter enteritis winter peak in Germany, 2018/201910.1038/s41598-021-02423-82045-2322https://doaj.org/article/d3f83d386a404d35b6d0d70bb88bbe652021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-02423-8https://doaj.org/toc/2045-2322Abstract Surveillance of notified Campylobacter enteritis in Germany revealed a recurrent annual increase of cases with disease onset several days after the Christmas and New Year holidays (“winter peak”). We suspected that handling and consumption of chicken meat during fondue and raclette grill meals on the holidays were associated with winter peak Campylobacter infections. The hypothesis was investigated in a case–control study with a case-case design where notified Campylobacter enteritis cases served as case-patients as well as control-patients, depending on their date of disease onset (case-patients: 25/12/2018 to 08/01/2019; control-patients: any other date between 30/11/2018 and 28/02/2019). The study was conducted as an online survey from 21/01/2019 to 18/03/2019. Adjusted odds ratios (aOR) were determined in single-variable logistic regression analyses adjusted for age group and sex. We analysed 182 data sets from case-patients and 260 from control-patients and found associations of Campylobacter infections after the holidays with meat fondue (aOR 2.2; 95% confidence interval (CI) 1.2–3.8) and raclette grill meals with meat (aOR 1.5; 95% CI 1.0–2.4) consumed on the holidays. The associations were stronger when chicken meat was served at these meals (fondue with chicken meat: aOR 2.7; 95% CI 1.4–5.5; raclette grill meal with chicken meat: aOR 2.3; 95% CI 1.3–4.1). The results confirmed our initial hypothesis. To prevent Campylobacter winter peak cases in the future, consumers should be made more aware of the risks of a Campylobacter infection when handling raw meat, in particular chicken, during fondue or raclette grill meals on the holidays.Bettina M. RosnerMartyna GassowskiStefan AlbrechtKlaus StarkNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Bettina M. Rosner Martyna Gassowski Stefan Albrecht Klaus Stark Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019
description	Abstract Surveillance of notified Campylobacter enteritis in Germany revealed a recurrent annual increase of cases with disease onset several days after the Christmas and New Year holidays (“winter peak”). We suspected that handling and consumption of chicken meat during fondue and raclette grill meals on the holidays were associated with winter peak Campylobacter infections. The hypothesis was investigated in a case–control study with a case-case design where notified Campylobacter enteritis cases served as case-patients as well as control-patients, depending on their date of disease onset (case-patients: 25/12/2018 to 08/01/2019; control-patients: any other date between 30/11/2018 and 28/02/2019). The study was conducted as an online survey from 21/01/2019 to 18/03/2019. Adjusted odds ratios (aOR) were determined in single-variable logistic regression analyses adjusted for age group and sex. We analysed 182 data sets from case-patients and 260 from control-patients and found associations of Campylobacter infections after the holidays with meat fondue (aOR 2.2; 95% confidence interval (CI) 1.2–3.8) and raclette grill meals with meat (aOR 1.5; 95% CI 1.0–2.4) consumed on the holidays. The associations were stronger when chicken meat was served at these meals (fondue with chicken meat: aOR 2.7; 95% CI 1.4–5.5; raclette grill meal with chicken meat: aOR 2.3; 95% CI 1.3–4.1). The results confirmed our initial hypothesis. To prevent Campylobacter winter peak cases in the future, consumers should be made more aware of the risks of a Campylobacter infection when handling raw meat, in particular chicken, during fondue or raclette grill meals on the holidays.
format	article
author	Bettina M. Rosner Martyna Gassowski Stefan Albrecht Klaus Stark
author_facet	Bettina M. Rosner Martyna Gassowski Stefan Albrecht Klaus Stark
author_sort	Bettina M. Rosner
title	Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019
title_short	Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019
title_full	Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019
title_fullStr	Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019
title_full_unstemmed	Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019
title_sort	investigating the campylobacter enteritis winter peak in germany, 2018/2019
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/d3f83d386a404d35b6d0d70bb88bbe65
work_keys_str_mv	AT bettinamrosner investigatingthecampylobacterenteritiswinterpeakingermany20182019 AT martynagassowski investigatingthecampylobacterenteritiswinterpeakingermany20182019 AT stefanalbrecht investigatingthecampylobacterenteritiswinterpeakingermany20182019 AT klausstark investigatingthecampylobacterenteritiswinterpeakingermany20182019
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Investigating the Campylobacter enteritis winter peak in Germany, 2018/2019

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