Table 4. Number and proportion of food items associated with the outbreak by etiologic agents, 2008-2014.
| Food items associated with the outbreak | Escherichia n (%) | Norovirus n (%) | Salmonella n (%) | Other n (%) | Unknown n (%) | Total n (%) |
|---|---|---|---|---|---|---|
| Meat | 6 (50) | - | 8 (28.6) | 5 (27.8) | - | 19 (26) |
| Eggs | - | - | 11 (39.3) | - | - | 11 (15.1) |
| Vegetables | 2 (16.7) | 1 (10) | 4 (14.3) | 2 (11.1) | 1 (20) | 10 (13.7) |
| Seafood | - | 3 (30) | - | 5 (27.8) | 1 (20) | 9 (12.3) |
| Fruit | 1 (8.3) | 2 (20) | 3 (10.7) | 1 (5.6) | - | 7 (9.6) |
| Nuts/Seeds | 2 (16.7) | - | 1 (3.6) | - | - | 3 (4.1) |
| Dairy products | 1 (8.3) | - | - | - | - | 1 (1.4) |
| Mixed or other | - | 4 (40) | 1 (3.6) | 5 (27.8) | 3 (60) | 13 (17.8) |
| Grand total | 12 (100) | 10 (100) | 28 (100) | 18 (100) | 5 (100) | 73 (100) |