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. Author manuscript; available in PMC: 2016 Nov 1.
Published in final edited form as: Foodborne Pathog Dis. 2015 Aug 19;12(11):881–886. doi: 10.1089/fpd.2015.1988

Table 3.

Univariate Analysis of Risk Factor for Vibrio parahaemolyticus Infection in Shenzhen, China, 2012, Including Subgroup Analysis of Serotype O3:K6

Case-patient
Characteristic Control
(n = 249)		 All
(n = 83)		 OR
(95% CI)		 p Serotype
O3:K6
(n =67)		 OR
(95% CI) 		p
Having pre-existing chronic diseasea 5 8 5.2 (1.7–16.4) 0.005 8 6.5 (2.1–20.6) 0.001
Exposure to other diarrhea patients 14 15 3.7 (1.7–8.1) 0.001 10 2.9 (1.2–6.9) 0.016
Job involving sea contact 2 6 9.6 (1.9–48.7) 0.006 5 9.8 (1.9–51.7) 0.007
Eating raw (undercooked)
 seafood or meat		 3 16 19.6 (5.5–69.2) <0.001 15 23.2 (6.5–83.0) <0.001
Eating raw (undercooked) seafoodb 2 6 11.0 (2.2–55.8) <0.001 6 13.2 (2.6–67.0) <0.001
Eating raw (undercooked) meatc 1 10 36.7 (4.6–291.9) <0.001 9 39.5 (4.9–318.5) <0.001
Dining out 73 67 10.1 (5.5–18.6) <0.001 57 12.5 (6.2–25.2) <0.001
 Restaurant 22 12 1.7 (0.8–3.7) 0.147 10 1.8 (0.8–4.0) 0.159
 Take away 25 15 2.0 (1.0–4.0) 0.055 14 2.3 (1.1–4.8) 0.022
 Canteen 32 18 1.9 (1.0–3.6) 0.054 16 2.1 (1.1–4.1) 0.032
 Street food vendord 13 30 10.3 (5.0–21.0) <0.001 25 10.6 (5.0–22.2) <0.001
Eating cooked meat
 Pork 227 70 0.5 (0.3–1.1) 0.083 60 0.7 (0.3–1.7) 0.466
 Beef 93 29 0.9 (0.5–1.5) 0.693 24 0.9 (0.5–1.6) 0.756
 Mutton 7 4 1.8 (0.5–6.1) 0.382 2 1.1 (0.2–5.2) 0.954
 Chicken 181 57 0.8 (0.5–1.4) 0.482 47 0.8 (0.5–1.5) 0.561
 Duck 89 21 0.6 (0.4–1.1) 0.082 19 0.7 (0.4–1.3) 0.230
Eating cooked seafood
 Fresh water fish 165 48 0.7 (0.4–1.2) 0.698 38 0.7 (0.4–1.1) 0.115
 Sea water fish 94 32 1.0 (0.6–1.7) 0.896 29 1.2 (0.7–2.1) 0.463
 Shrimp 45 14 0.9 (0.5–1.8) 0.804 12 1.0 (0.5–2.0) 0.936
 Crab 6 2 1.0 (0.2–5.1) 1.000 1 0.6 (0.1–5.1) 0.644
 Shellfish 17 11 2.1 (0.9–4.7) 0.073 10 2.4 (1.0–5.4) 0.044
Eating seaweed 75 17 0.6 (0.3–1.1) 0.091 12 0.5 (0.3–1.0) 0.044
Eating egg 178 55 0.8 (0.5–1.3) 0.368 48 1.0 (0.5–1.7) 0.885
Eating vegetable 231 77 1.0 (0.4–2.6) 1.000 63 1.0 (0.4–2.8) 0.972
 Fried vegetable 224 72 0.7 (0.3–1.6) 0.416 59 0.7 (0.3–1.7) 0.452
 Pickled vegetable 90 32 1.1 (0.7–1.9) 0.693 28 1.2 (0.7–2.1) 0.447
 Vegetable salade 11 27 10.4 (4.9–22.3) <0.001 21 9.7 (4.4–21.4) <0.001
Eating fruit 221 70 0.7 (0.3–1.4) 0.292 56 0.6 (0.3–1.2) 0.162
Having drinks 183 53 0.6 (0.4–1.1) 0.095 43 0.6 (0.4–1.1) 0.099
 Ice cream 12 12 3.3 (1.4–7.8) 0.005 9 3.0 (1.2–7.5) 0.018
Having a pet 12 4 1.0 (0.3–3.2) 1.000 3 0.9 (0.3–3.3) 0.888

Significant OR values are in bold.

a

Among the Vibrio parahaemolyticus (VP) cases, 5 had hepatitis (4 hepatitis B and 1 other hepatitis), 1 diabetes, 1 hypertension, 1 stomach disease. Among the controls, 2 had hepatitis B, 1 diabetes, 1 hypertension, 1 heart disease, 1 cancer.

b

Among the VP cases, including fish (4), oysters (1), and squid (1); among controls, including raw salmon (1) and shrimp and fish (1).

c

Among the VP cases, including duck (4), pork (3), beef (2) and chicken (1); among controls, including chicken (1).

d

Defined as sitting down and eating in a street food vendor but not taking food away.

e

Among the 27 VP cases, 2 had both vegetable salad and undercooked seafood, 2 had both vegetable salad and undercooked meat. All controls did not have either undercooked seafood or meat.

OR, odds ratio; CI, confidence interval.