Table 1.
Food items associated with illness by univariate analysis
| Food item | Cases (n = 169) (%) | Controls (n = 111) (%) | OR (95 % CI) | P value |
|---|---|---|---|---|
| Cold appetizer—fried fish | 157 (92.9) | 88 (80.0) | 3.27 (1.54–6.93) | 0.001 |
| Cold appetizer—salted jellyfish | 130 (77.4) | 68 (61.3) | 2.16 (1.28–3.66) | 0.004 |
| Cold appetizer—pork liver | 157 (92.9) | 81 (73.0) | 4.85 (2.36–9.97) | <0.001 |
| Cold appetizer—spring roll | 144 (85.7) | 78 (70.3) | 2.54 (1.40–4.60) | 0.002 |
| Cold appetizer—sliced fried duck | 129 (77.3) | 66 (59.5) | 2.31 (1.37–3.90) | 0.02 |
| Buddha jumping over the walla | 156 (92.3) | 97 (87.4) | 1.73 (0.78–3.84) | 0.17 |
| Steamed rice cake with shrimps | 159 (94.1) | 94 (84.7) | 2.88 (1.26–6.54) | 0.01 |
| Stewed bamboo shoot | 161 (95.8) | 98 (88.3) | 3.05 (1.18–7.91) | 0.02 |
| Steamed fish | 147 (87.5) | 83 (74.8) | 2.36 (1.26–4.42) | 0.006 |
| Lamb chops, carrots, radish wrapped in lotus leaves | 141 (83.9) | 65 (59.1) | 3.62 (2.06–6.33) | <0.001 |
| Salted boiled shrimps | 145 (86.3) | 72 (64.9) | 3.41 (1.90–6.15) | <0.001 |
| Braised pork | 130 (78.3) | 66 (60.0) | 2.41 (1.42–4.09) | 0.001 |
| Guabao (steamed sandwich) | 141 (83.4) | 83 (74.8) | 1.70 (0.94–3.06) | 0.08 |
| Coriander | 92 (54.8) | 45 (40.5) | 1.78 (1.09–2.89) | 0.02 |
| Mashed garlic | 100 (59.5) | 46 (41.4) | 2.08 (1.28–3.38) | 0.003 |
| Rib soup with Chinese yam | 132 (78.6) | 73 (65.8) | 1.91 (1.11–3.27) | 0.02 |
| Butter Swiss roll | 120 (71.4) | 64 (57.7) | 1.84 (1.11–3.04) | 0.02 |
| Cherry tomato | 92 (54.4) | 49 (44.1) | 1.51 (0.93–2.45) | 0.09 |
| Sliced orange | 96 (57.1) | 50 (45.1) | 1.63 (1.00–2.64) | 0.05 |
OR, odds ratio; CI, confidence interval
aa traditional Chinese dish with seafood, pork and vegetables cooked in eastern jar