Table 2. Univariate analysis of probability of having recent acute HEV infection, world cruise ship passengers, 2008, by potential exposures on board ship*.

Exposure	HEV negative	HEV positive	OR	95% CI	p value
Ate shellfish (n = 499)
No	113	2	1.00	Baseline
Yes	356	28	4.44	1.17–16.83	0.025†
Ate lobster (n = 319)
No	263	9	1.00	Baseline
Yes	38	9	6.92	2.89–16.58	<0.001‡
Ate crab (n = 320)
No	283	14	1.00	Baseline
Yes	19	4	4.26	1.39–13.02	0.011‡
Ate shellfish in restaurant A (n = 263)
No	187	7	1.00	Baseline
Yes	63	6	2.54	0.85–7.61	0.094‡
Ate bacon (n = 497)
No	75	1	1.00	Baseline
Yes	392	29	5.55	0.93–33.25	0.067†
Ate cured pork (n = 454)
No	272	14	1.00	Baseline
Yes	154	14	1.77	0.83–3.77	0.141‡
Ate paté (n = 434)
No	260	9	1.00	Baseline
Yes	151	14	2.68	1.16–6.16	0.020†
Ate eggs (n = 499)
No	39	0	1.00	Baseline
Yes	430	30		Not estimable	0.155‡
Ate unpasteurized cheese (n = 465)
No	194	7	1.00	Baseline
Yes	240	24	2.77	1.21–6.37	0.016†
Ate venison (n = 451)
No	326	17	1.00	Baseline
Yes	96	12	2.40	1.13–5.10	0.023†
Swam in pool C (n = 494)
No	336	16	1.00	Baseline
Yes	130	12	1.94	0.9–4.16	0.089†
Participated in any water activities (n = 493)
No	210	8	1.00	Baseline
Yes	254	21	2.17	0.96–4.92	0.063†

*HEV, hepatitis E virus; CI, confidence interval. n values indicate number of responses received in each category.
†χ² test.
‡Fisher exact test.