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

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

Food Consumed food item Did not consume food item Statistical analysis
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 0.895.40 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
  1. p value < 0.05 are in italics