Cholera Outbreak Linked to Seafood Salad
Author Information
Author(s): Luca Cavalieri dOro, Elisabetta Merlo, Eugenio Ariano, Maria Grazia Silvestri, Antonio Ceraminiello, Eva Negri, Carlo La Vecchia
Primary Institution: Istituto di Ricerche Farmacologiche Mario Negri
Hypothesis
Is there a link between the seafood salad consumed and the cholera outbreak?
Conclusion
The cholera outbreak was linked to a seafood salad consumed by multiple individuals.
Supporting Evidence
- 37% of those who ate the seafood salad had gastrointestinal symptoms.
- Only 0.3% of those who did not eat the salad had symptoms.
- The odds ratio for developing symptoms after eating the salad was 233.
Takeaway
Eating a seafood salad made people sick with cholera, and many who ate it had diarrhea.
Methodology
An epidemiologic case-control investigation was performed involving 454 persons.
Limitations
The tracking of food products was difficult, and the delay in coprocultures may have affected results.
Participant Demographics
Participants included 94 who ate the seafood salad and 360 controls.
Statistical Information
P-Value
p<0.05
Confidence Interval
95% confidence interval, 97 to 560
Statistical Significance
p<0.05
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