Serovar specific risk factors and clinical features of Salmonella enterica ssp. enterica serovar Enteritidis: a study in South-West Germany.

Human salmonellosis in Germany has been an increasing problem since the 1980s, with a peak of 195,000 reported cases in 1992. During the peak years, isolates of Salmonella Enteritidis (SE) predominated by far over other salmonella serovars (NSE) (80 vs. 20%). In a comparison of the clinical characteristics of 790 persons infected with SE to 175 persons infected with NSE, watery diarrhoea (OR 1.7) and high grade (> 39 degrees C) fever (OR 1.8) were independently associated with SE infection. When comparing possible risk factors for acquiring salmonella infection among patients with SE compared to those with NSE, consumption of raw eggs (OR 4.4; P = 0.0006) was the most significant alimentary risk factor for SE infection, while travel outside Europe was negatively associated with SE infection (OR 0.08; P = 0.0001). When comparing all patients with salmonella infection, regardless of serovar, with healthy controls, consumption of raw eggs (OR 30.3; P = 0.001), of raw or undercooked eggs (OR 1.9; P = 0.003), or having puppies, kittens or turtles (OR 6.8; P = 0.002), were risk factors for salmonellosis.