Table 1. Univariate food frequency analysis from surprise birthday party, South Australia, July 2012 (n = 57).

Meal	Exposure	Exposed			Unexposed
		No. ill	Total	AR%	No. ill	Total	AR%	RR	95% CI	p-value
Starter	Nuts	2	13	15.4	12	39	30.8	0.5	0.1–2.0	0.279
	Olives	3	12	33.3	11	43	25.6	1.3	0.5–3.34	0.594
Entrée	Chicken liver pâté	14	26	53.8	1	31	3.2	16.7	2.4–118.6	< 0.001
	Mussels marinière	1	29	3.5	14	28	50.0	0.1	0.0–0.5	< 0.001
Main course	Duck fillet with orange glaze	6	24	25.0	9	33	27.3	0.9	0.4–2.2	0.780
	Chateaubriand with béarnaise sauce	9	33	27.3	6	23	26.1	1.1	0.4–2.5	0.921
Dessert	Flourless chocolate cake	6	23	26.1	9	34	26.5	1.0	0.4–2.4	0.974
	Rhubarb crème brûlée	11	35	31.4	4	22	18.2	1.7	0.6–4.8	0.269
After dinner	Chocolate sponge birthday cake	1	13	7.7	14	43	32.6	0.2	0.0–1.6	0.076
	Chocolates	3	9	33.3	10	35	28. 6	1.2	0.4–3.4	0.780

AR – attack rate; RR – relative risk; Cl – confidence interval.