Epidemiological investigation of a foodborne outbreak in Spain associated with U.S. West Coast genotypes of Vibrio parahaemolyticus

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Table 1 Epidemiological analysis of food items implicated in outbreak based on questionnaires

Food	Consumed food item			Did not consume food item			Statistical analysis
Food	Ill	Not ill	Total	Ill	Not ill	Total	Relative risk	95 % CI	p value
Galician pie	34	9	43	10	5	15	0.97	0.72–1.30	0.844
Norway lobster	21	6	27	23	8	31	1.09	0.81–1.48	0.550
Small crabs	26	7	33	18	7	25	1.05	0.78–1.40	0.750
Shrimp	41	9	50	3	5	8	2.19	0.89–5.40	0.006
Cockles	31	8	39	13	6	19	1.16	0.82–1.64	0.355
Mussels	31	8	39	13	6	19	1.16	0.82–1.64	0.355
Rice with seafood	7	0	7	37	14	51	1.38	1.16–1.63	0.112
Beef	3	2	5	41	12	53	0.78	0.37–1.61	0.386
Cake	37	12	49	6	1	7	0.87	0.62–1.22	0.516