Risk factors for ciprofloxacin-resistant Campylobacter infection in Wales

five times more likely to drink still bottled water (adjOR 4.7, 95% CI 1.0‐21.7), whilst among nontravellers, case patients were three times more likely to drink sparkling bottled water (adjOR 3.3, 95% CI 1.5‐7.4). There was no increased risk associated with eating poultry or prior quinolone use. Conclusions: Foreign travel remains the most important risk factor for ciprofloxacin-resistant Campylobacter infection. The possible association of both domestic- and travel-related ciprofloxacinresistant Campylobacter infection with bottled water needs to be further explored.