Table 2. Ingredients consumed by cases, Salmonella Typhimurium outbreak, Sydney, January 2011 (n = 58).
Food exposure | n | % |
---|---|---|
Chicken | 26 | 44.8 |
Raw egg butter* | 25 | 43.1 |
Pork | 22 | 37.9 |
Pate* | 20 | 34.5 |
Mayonnaise* | 10 | 17.2 |
Ham | 5 | 8.6 |
Salad | 5 | 8.6 |
* 18 cases replied “unknown” to these food exposures