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Volume 5, Number 3—June 1999

Factory Outbreak of Escherichia coli O157:H7 Infection in Japan

Yoshiyuki Watanabe*Comments to Author , Kotaro Ozasa*, Jonathan H. Mermin†, Patricia M. Griffin†, Kazushige Masuda‡, Shinsaku Imashuku§, and Tadashi Sawada*
Author affiliations: *Kyoto Prefectural University of Medicine, Kyoto, Japan; †Centers for Disease Control and Prevention, Atlanta, Georgia, USA; ‡Public Health Bureau, Kyoto City Government, Kyoto, Japan; and; §Kyoto City Institute of Health and Environmental Sciences, Kyoto, Japan

Main Article


Factory cafeteria foods associated with illness, July 11, 1996, Kyoto, Japan

Food Case-patients
exposed/total (%) Controls
exposed/total (%) Odds ratioa (95% CI) p value
Radish sprout salad 17/29(58.6) 64/164(39.0) 2.21(0.99-4.94) 0.08
Boiled beef with soy sauce 8/28(28.6) 24/152(15.8) 2.13(0.84-5.40) 0.18
Scrambled eggs 10/28(35.7) 31/150(20.7) 2.11(0.89-5.04) 0.18

aOdds ratio>2.00; CI: confidence interval.

Main Article

Page created: December 10, 2010
Page updated: December 10, 2010
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