Volume 14, Number 3—March 2008
Dispatch
Gastroenteritis Outbreak at Holiday Resort, Central Italy
Giacomo Migliorati*
, Vincenza Prencipe*, Alessandro Ripani*, Cristina Di Francesco*, Claudia Casaccia*, Silvia Crudeli†, Nicola Ferri*, Armando Giovannini*, Maria Maddalena Marconi‡, Cristina Marfoglia*, Valeria Melai*, Giovanni Savini*, Giampiero Scortichini*, Primula Semprini*, and Franco Maria Ruggeri†
, Vincenza Prencipe*, Alessandro Ripani*, Cristina Di Francesco*, Claudia Casaccia*, Silvia Crudeli†, Nicola Ferri*, Armando Giovannini*, Maria Maddalena Marconi‡, Cristina Marfoglia*, Valeria Melai*, Giovanni Savini*, Giampiero Scortichini*, Primula Semprini*, and Franco Maria Ruggeri†
Table 1
Risk factors and food items associated with the presence of gastroenteritis in resort guests, case–control study, central Italy, June–September 2003*
| Risk factor | Univariate statistical analysis |
Multivariate logistic regression |
||||
|---|---|---|---|---|---|---|
| OR | 95% CI | χ2 | p value | Coefficients | 95% CI | |
| Sea bathing | 6.62 | 2.92–15.00 | 24.51 | <0.01 | 4.76 | 1.99–11.42 |
| Use of toilets and showers in cabins and chalet | 3.40 | 1.95–5.90 | 19.53 | <0.01 | 3.44 | 1.89–6.24 |
| Use of cabin and villa showers supplied with drinking water | 3.11 | 1.78–5.42 | 16.52 | <0.01 | – | – |
| Use of shared shower facilities supplied with nondrinking water | 2.96 | 1.68–5.20 | 14.77 | <0.01 | 2.49 | 1.32–4.68 |
| Use of non–drinking water for various purposes (e.g., laundry, washing dishes, oral hygiene) | 2.63 | 1.46–4.72 | 10.82 | <0.01 | – | – |
| Use of drinking water distributed to cabins and villas | 2.15 | 1.24–3.72 | 7.54 | <0.01 | – | – |
| Use of swimming pools | 2.11 | 1.21–3.69 | 6.99 | <0.01 | – | – |
| Use of bottled drinking water | 0.36 | 0.09–1.39 | 2.39 | >0.05 | – | – |
| River bathing | 3.05 | 0.31–29.81 | 1.02 | >0.05 | – | – |
| Use of common toilets | 1.38 | 0.81–2.33 | 1.44 | >0.05 | – | – |
| Use of drinking water collected at hygienic services (e.g., bathrooms, showers, sinks) and fountains | 1.55 | 0.77–3.11 | 1.51 | >0.05 | – | – |
| Use of mineral water for cooking | 1.63 | 0.61–4.37 | 0.96 | >0.05 | – | – |
| Use of ice | 0.79 | 0.44–1.44 | 0.57 | >0.05 | – | – |
| Use of drinking water collected at hygienic services (e.g., bathrooms, showers, sinks) and fountains for cooking | 1.22 | 0.70–2.11 | 0.49 | >0.05 | – | – |
| Use of drinking water collected at permanent facilities (cabins and villas) | 1.19 | 0.52–2.69 | 0.17 | >0.05 | – | – |
| Water massage at swimming pool |
0.85 |
0.28–2.61 |
0.08 |
>0.05 |
– |
– |
| Consumption of food items | ||||||
| Sterile canned food | 6.18 | 0.04–862.34 | 3.54 | >0.05 | – | – |
| Cooked vegetables | 2.82 | 0.23–34.85 | 3.70 | >0.05 | – | – |
| Cooked eggs and egg preparations | 1.97 | 0.04–106.07 | 0.61 | >0.05 | – | – |
| Pasta and cooked cereals | 1.73 | 0.32–9.48 | 2.15 | >0.05 | – | – |
| Salami | 1.18 | 0.14–9.68 | 0.13 | >0.05 | – | – |
| Milk and dairy products | 1.00 | 0.2–5.04 | 0.00 | >0.05 | – | – |
| Cooked meat preparations | 0.76 | 0.16–3.57 | 0.62 | >0.05 | – | – |
| Pizza, sandwiches, etc. | 0.49 | 0.1–2.53 | 3.88 | >0.05 | – | – |
| Salads, fruits, raw vegetables | 0.29 | 0.06–1.47 | 12.22 | >0.05 | – | – |
| Cooked fish preparations | 0.25 | 0.03–1.93 | 10.20 | >0.05 | – | – |
| Croissants | 0.18 | 0–26.86 | 2.97 | >0.05 | – | – |
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