Table 6. Risk factors for bacterial gastroenteritis comparing with non-bacterial gastroenteritis.
| Factors | Univariable analysis | Multivariable analysis | ||
| OR | 95% CI | Adjusted OR | 95% CI | |
| Age | 1.01 | (1.00, 1.01) | — | — |
| Male gender | 0.93 | (0.65, 1.33) | — | — |
| WBC >104 count/µL | 1.35 | (0.94, 1.93) | — | — |
| CRP >10 mg/L | 1.45 | (1.01, 2.07) | — | — |
| Fecal leukocyte | 2.19 | (1.52, 3.17) | 2.08 | (1.42, 3.05) |
| Fecal occult blood | 1.96 | (1.37, 2.81) | — | — |
| Abdomen pain | 1.10 | (0.76, 1.57) | ||
| Fever | 1.40 | (0.90, 2.17) | — | — |
| Shock (systolic blood pressure <80 mm Hg) | 1.08 | (0.38, 3.08) | — | — |
| Frequency of vomiting >5 times/day | 0.48 | (0.25, 0.93) | 0.54 | (0.27, 1.08) |
| Frequency of diarrhea >10 times/day | 1.75 | (1.07, 2.86) | 1.69 | (1.01, 2.83) |
| Season Summer | 1.51 | (0.99, 2.32) | 1.54 | (0.99, 2.40) |
| Winter | 0.39 | (0.24, 0.63) | 0.45 | (0.28, 0.74) |
| Spring and Autumn | 1.00 | — | 1.00 | — |
| Eating shrimp/crab | 1.46 | (1.02, 2.09) | 1.53 | (1.05, 2.23) |
| Eating raw fish | 1.53 | (1.00, 2.36) | ||
| Taking antacids within 1 month prior to illness | 1.57 | (0.76, 3.25) | ||
| Household members with gastroenteritis | 1.30 | (0.83, 2.03) | ||
| Eating raw oysters | 1.19 | (0.58, 2.47) | ||
CI, confidence interval; OR, odds ratio.