Table 2. Assessing associations between exposures and cases of Salmonella Chester infection by univariate conditional logistic regression, France, 2014 (n=14 cases).

Exposure	Cases (N=14)		Control-cases (N=26)		Matched ORb	95% CI
	n	%a	n	%a
Meat
Beef	12	92	20	80	2.7	0.26–28
Lamb/sheep meat	5	42	14	54	0.5	0.12–2.2
Chicken	11	79	22	85	0.6	0.12–3.2
Chicken sausage	3	21	4	16	1.3	0.22–8.0
Turkey ham	1	7	8	31	0.2	0.02–1.7
Cachir	2	14	6	23	0.6	0.10–3.5
Poultry meat sandwich	2	25	5	24	1	0.05–19
Milk and eggs products
Pasteurised milk	6	55	16	76	0.2	0.02–1.7
Yogurt	8	57	19	76	0.4	0.06–2.2
Spreadable cheese	7	54	16	64	0.7	0.08–5.3
Scrambled eggs	6	49	6	29	3	0.54–16
Vegetables and fruits
Tomato	11	78	18	69	1.4	0.33–6.0
Cucumber	9	69	16	64	1.2	0.28–5.3
Grapes	10	71	18	72	1	0.27–0.7
Melon	9	64	20	77	0.6	0.12–2.8
Water melon	10	71	21	81	0.5	0.08–2.7
Olives	7	50	15	60	0.7	0.16–3.1
See food and fish
Sardine	6	43	8	31	1.5	0.44–5.0
Shrimp	7	50	4	15	5.6	1.1–28
Squid	6	43	4	15	3.3	0.81–14
Sweets
Ice cream	10	71	15	60	1.6	0.36–7.2
Popcorn	4	31	8	32	0.9	0.21–0.9
Eating place
Fast food X attendance	4	29	5	19	1.9	0.39–8.9
Restaurant attendance	14	100	18	69	6.2	1.1–295c
Shrimp consumption in restaurant	6	43	1	4	11.1	1.3–92.5c
Place of residence
Residing on the coast	11	92	9	41	9.3	1.1–78

CI: confidence interval; OR: odds ratio.

^a Percentages are based on the number of cases or control-cases who answered the questionnaire about a given exposure. These numbers can be less than the totals provided in respective column headers.

^b OR matched on age categories and week of symptom onset.

^c Crude odds ratio.