Table 2.

Multivariate analysis of risk factors for Toxoplasma gondii infection adjusted for age, location, period between diagnosis of infection and interview, and all other exposures shown

Exposure	Odds ratio (95% CI)	P value
Cat that hunts	1.26 (0.7 to 2.4)	0.47
Eat raw sausage	0.91 (0.5 to 1.6)	0.76
Eat dry to cured meat	0.82 (0.7 to 1.4)	0.99
Eat salami*	1.31 (0.9 to 2.0)	0.22
Eat frozen meat	0.77 (0.5 to 1.2)	0.29
Raw/undercooked beef*	1.73 (1.1 to 7.2)	0.01
Raw/undercooked lamb*	3.13 (1.4 to 7.2)	0.007
Raw/undercooked pork*	1.40 (0.7 to 2.8)	0.34
Other meat*†	4.12 (1.6 to 10.9)	0.004
Taste meat cooking*	1.52 (1.0 to 2.4)	0.07
Unpasteurised milk*	1.47 (0.9 to 2.5)	0.16
Untreated water	1.21 (0.7 to 2.0)	0.46
Use of microwave cooker	1.30 (0.8 to 2.3)	0.35
Contact with soil*	1.81 (1.2 to 2.7)	0.005
Working with animals*	1.50 (0.8 to 2.7)	0.19
Travel outside Europe/US or Canada*	2.33 (1.3 to 4.1)	0.003
Living on farm	1.15 (0.6 to 2.2)	0.66

^*Included in additive relative risk model used to estimate population attributable fraction. 

^†Other meat includes venison, horse, rabbit, whale, and game birds.