Sporadic Campylobacter jejuni infections in Hawaii: Associations with prior antibiotic use and commercially prepared chicken

Campylobacter is the most common cause of bacterial foodborne illness in th e United States, and Hawaii has the highest rate of Campylobacter jejuni in fections in the nation. A case-control study was conducted to determine ind igenous exposures that contribute to the high incidence of sporadic C. jeju ni infection in Hawaii. A total of 211 case patients with diarrhea and conf irmed Campylobacter infection was enrolled, along with 1 age- and telephone exchange- matched control subject for each patient. Participants were inte rviewed about illness, medicines, food consumption, food- handling practice s, and exposure to animals. In matched logistic regression analyses, eating chicken prepared by a commercial food establishment in the 7 days before c ase illness onset (adjusted odds ratio [AOR], 1.8; P = .03) and consuming a ntibiotics during the 28 days before illness onset (AOR, 3.3; P = .03) were significant independent predictors of illness. Further study of the associ ation of Campylobacter illness with commercially prepared chicken and prior antibiotic use is needed.