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. 2017 Aug;145(11):2254–2262. doi: 10.1017/S0950268817001406

Table 2.

Outbreak, outbreak establishment, and outbreak investigation characteristics associated with contributing factor identification, single-setting outbreaks – National Environmental Assessment Reporting System (NEARS), 2009–2013a

OR (90% CI) P value
Outbreak characteristics
Primary etiologic agent identified (N = 291)
 Yes 3·27 (2·10–5·10) <0·001
 No
Outbreak type (N = 195)
 Viral 0·80 (0·44–1·47) 0.547
 Bacterial
 Toxinb
Food vehicle identified (N = 267)
 Yes 1·34 (0·87–2·05) 0.261
 No
Outbreak establishment characteristics
Establishment type (N = 291)
 Restaurant 1·38 (0·76–2·50) 0.372
 Other
Menu type (N = 291)
 American 0·91 (0·60–1·38) 0.712
 Other
Establishment food preparation process type (N = 291) 0.572
 Complex 0·76 (0·31–1·86) 0.613
 Cook serve 0·52 (0·18–1·55) 0.328
 Prep serve
Establishment serves raw or undercooked food (N = 291)
 Yes
 No 0·76 (0·48–1·21) 0.327
Ownership type (N = 262)
 Chain 1·36 (0·85–2·19) 0.282
 Independent
Meal preparation location (N = 261)
All meals prepared on location 2·14 (1·14–4·00) 0.046
Meals fully or partially prepared at another location
Approximate number of meals served daily (N = 249)
 1–150
 >150 1·78 (1·12–2·81) 0.039
Outbreak investigation characteristics
Time to contact (N = 277)
 Same day 1·86 (1·16–2·97) 0.030
 1–5 daysc
 6–27 daysc
Number of visits made to complete environmental assessment (N = 285)
 1 or 2
 ⩾ 3 1·87 (1·06–3·31) 0.070
a

Denominators vary because of missing data for the explanatory variables.

b

Because of small cell size, the toxin category was not included in this analysis; odds ratio is ‘viral’ vs. ‘bacterial.’ c Because of small cell size, these two categories were collapsed for odds ratio analyses; odds ratio is ‘same day’ vs. ‘one or more days.’