Table. Association between food consumed and campylobacteriosis among diners at a catering college restaurant, United Kingdom, 2011.
| Food item |
Foods diners ate |
|
Foods diners did not eat | Attack rate, % |
Odds ratio* |
p value† |
||
|---|---|---|---|---|---|---|---|---|
| Symptomatic |
Asymptomatic |
Symptomatic |
Asymptomatic |
|||||
| Starters | ||||||||
| Duck liver pâté | 18 | 3 | 0 | 11 | 86 | – (12.7–∞) | <0.001 | |
| Vegetable broth | 2 | 11 | 16 | 3 | 15 | 0.030 (0.005–0.200) | <0.001 | |
| Main courses | ||||||||
| Pot roasted breast of lamb | 12 | 9 | 6 | 5 | 57 | 1.1 (0.3–4.8) | 1.00 | |
| Poached plaice in white wine sauce | 5 | 5 | 13 | 9 | 50 | 0.7 (0.2–3.1) | 0.71 | |
| Vegetarian polenta romaine | 1 | 0 | 17 | 14 | 100 | – (0.0-∞) | 1.00 | |
| Desserts | ||||||||
| Vanilla gateaux chantilly | 12 | 9 | 6 | 5 | 57 | 1.1 (0.3–4.8) | 1.00 | |
| Chocolate pudding soufflé | 5 | 5 | 13 | 9 | 50 | 0.7 (0.2–3.1) | 0.71 | |
| Cheese | 1 | 0 | 17 | 14 | 100 | – (0.0-∞) | 1.00 | |
*95% Cornfield CIs are in parentheses. Where odds ratio is undefined, lower CI is presented. †By Fisher exact test.