Table 3.

Bivariate analysis of selected putative risk factors for infection with T. gondii in people seeking medical certificates in Durango, Mexico

Characteristics	Subjects tested	Prevalence of T. gondii infection		P value
	No.	No.	%
Cleaning cat excrement
Yes	88	4	4.5	0.31
No	314	24	7.6
National trips
Yes	299	17	5.7	0.05
No	105	12	11.4
Pork meat consumption
Yes	371	26	7.0	0.49
No	32	3	9.4
Beef consumption
Yes	383	27	7.0	0.65
No	21	2	9.5
Goat meat consumption
Yes	35	0	0.0	0.09
No	367	29	7.9
Sheep meat consumption
Yes	124	2	1.6	0.003
No	279	27	9.7
Turkey meat consumption
Yes	172	7	4.1	0.03
No	231	22	9.5
Opossum meat consumption
Yes	2	1	50.0	0.14
No	398	28	7.0
Armadillo meat consumption
Yes	4	2	50.0	0.02
No	397	27	6.8
Iguana meat consumption
Yes	7	2	28.6	0.08
No	394	27	6.9
Frequency of meat consumption
Never	14	3	21.4	0.08
Up to 3 times a week	284	17	6.0
4–7 times a week	100	8	8.0
Sausages or ham consumption
Yes	346	22	6.4	0.09
No	54	7	13.0
Animal brain consumption
Yes	46	5	10.9	0.35
No	354	24	6.8
Unwashed raw fruits
Yes	63	6	9.5	0.42
No	339	23	6.8
Soil contact
Yes	174	21	12.1	0.001
No	227	8	3.5
Washing hands before eating
Yes	379	29	7.7	0.24
No	25	0	0.0
Availability of potable water
In the home	368	24	6.5	0.14
In the land	13	0	0.0
In the street	10	2	20.0
Crowding at home
No	139	14	10.1	0.15
Semi-crowded	181	9	5.0
Overcrowded	62	3	4.8
Education of the head of family
7 years or more	234	20	8.5	0.09
4 to 6 years	127	4	3.1
Up to 3 years	35	4	11.4