Table 3. Results of the case–control analysis of exposures in an outbreak of Shiga toxin-producing Escherichia coli O26 infection, Apulia region, Italy, 2013.

Exposure	Cases (n = 15)	Controls (n = 52)	Matched OR (95% CI)	p-value
Meat
Chicken	11	33	1.6 (0.4–7.7)	0.5
Frankfurter sausages	4	8	2 (0.4–9.2)	0.3
Hamburger	4	21	0.6 (0.1–2.8)	0.4
Meatballs	4	19	0.5 (0.1–2.4)	0.4
Pork	5	19	0.9 (0.2–3.3)	0.8
Sausages	5	26	0.5 (0.1–1.9)	0.3
Veal	12	28	3.1 (0.7–19.2)	0.1
Fruit and vegetables
Fresh fruit	8	32	0.7 (0.2–2.7)	0.6
Green leafy vegetables	3	4	2.9 (0.4–19.3)	0.2
Fruit juice	8	30	0.8 (0.2–3.2)	0.8
Watermelon	12	39	1.3 (0.3–8.5)	0.7
Other vegetables	7	22	1.2 (0.3–4.4)	0.8
Dairy products
Pasteurised milk	5	15	1.2 (0.3–4.8)	0.7
UHT milk	4	24	0.4 (0.1–1.6)	0.2
Yogurt	11	31	1.9 (0.5–9.0)	0.3
Burrata cheese	3	5	2.4 (0.3–13.9)	0.3
Mozzarella cheese	8	22	1.6 (0.5–5.9)	0.5
Ricotta cheese	8	32	0.7 (0.2–2.6)	0.5
Other fresh cheeses	3	28	0.2 (0.0–0.9)	0.2
Any dairy product from
Plant A	3	1	10.3 (1.5–930.2)	< 0.01
Plant B	2	5	1.4 (0.1–10.1)	0.7
Plant C	7	5	13.9 (2.2–43.4)	< 0.01
Plant E	1	2	1.8 (0.0–36.3)	0.6
Other food
Ice cream	10	41	0.5 (0.1–2.5)	0.3

CI: confidence interval; OR: odds ratio; UHT: ultra-high temperature processing.

Results are from the univariate analysis.