RISK-FACTORS FOR SPORADIC INFECTION WITH ESCHERICHIA-COLI O157-H7

Background: Little is known about risk factors for sporadic infection with Escherichia coli O157:H7. In response to a sharp increase in repo rted cases in New Jersey during July 1994, we conducted a case-control study to identify principal sources of infection and contributing pra ctices. Methods: Standardized questionnaires were used to evaluate (1) potential exposures of case patients and matched controls and (2) kno wledge, attitudes, and practices of food preparers in case and control households. Patient isolates were subtyped by pulsed-field gel electr ophoresis. Results: Patients with E coli O157:H7 infection (N=23; medi an age, 9 years; 55% female) ss ere more likely than healthy controls to have eaten a hamburger in the week preceding illness (matched odds ratio, undefined; P<.001); 80% of the hamburgers eaten by ill persons were prepared at home. Food preparers in case households were less lik ely than those in control households to report washing their hands (od ds ratio, 8.5; P<.005) and work surfaces (odds ratio, 10.5; P<.05) aft er handling raw ground beef. Pulsed-field gel electrophoresis yielded 17 unique subtypes among the 23 patient isolates, indicating multiple sources of infection. Conclusions: Hamburgers prepared at home are an important source of sporadic E coli O157:H7 infection. We estimate tha t adequate hand washing by food preparers could have prevented 34% of E coli O157:H7 infections in the study population.