Table 3.

Bivariate analysis of selected putative risk factors for infection with T. gondii in migrant agricultural workers in Durango, Mexico

Characteristic	No. of subjects	Prevalence of T. gondii infection		P
	tested a	No.	%	value
Cats at home
Yes	87	22	25.3	0.29
No	86	28	32.6
Cleaning cat excrement
Yes	68	19	27.9	0.81
No	98	29	29.6
Traveled abroad
Yes	17	1	5.9	0.01
No	156	49	31.4
National trips
Yes	98	20	20.4	0.003
No	73	30	41.1
Pork consumption
Yes	158	49	31	0.03
No	15	1	6.7
Goat meat consumption
Yes	87	29	33.3	0.19
No	86	21	24.4
Mutton consumption
Yes	49	11	22.4	0.23
No	124	39	31.5
Turkey meat consumption
Yes	70	16	22.9	0.14
No	103	34	33
Duck meat consumption
Yes	24	9	37.6	0.31
No	149	41	27.5
Venison consumption
Yes	132	40	30.3	0.46
No	41	10	24.4
Opossum meat consumption
Yes	6	0	0	0.12
No	167	50	29.9
Frequency of meat consumption
Never	2	0	0	0.66
Up to 3 times a week	161	47	29.2
4-7 times a week	10	3	30
Degree of meat cooking
Raw	1	0	0	0.46
Undercooked	8	1	12.5
Well done	164	49	29.9
Raw milk consumption
Yes	86	19	22.1	0.05
No	87	31	35.6
Sausages consumption
Yes	145	44	30.3	0.34
No	28	6	21.4
Salami consumption
Yes	37	9	24.3	0.48
No	136	41	30.1
Unwashed raw vegetables
Yes	61	22	36.1	0.13
No	111	28	25.2
Unwashed raw fruits
Yes	73	22	30.1	0.71
No	98	27	27.6
Untreated water
Yes	108	34	31.5	0.34
No	61	15	24.6
Frequency of eating out of home
Up to 10 times a year	123	43	35	0.008
>10 times a year	48	7	14.6
Soil contact
Yes	165	49	29.7	0.27
No	8	1	12.5
Floor at home
Ceramic or Wood	28	7	25	0.45
Concrete	98	32	32.7
Soil	47	11	23.4

^aSums may not add up to 173 because of some missing values.