Table 1.
Characteristics of Hypothetical Subjects in a Foodborne Outbreak (n = 75)
| Variable | Ill, n (%)a | Not Ill, n (%)a | Total, n (%)b |
|---|---|---|---|
| Overall | 39 (52.0) | 36 (48.0) | – |
| Sex | |||
| Male | 14 (45.2) | 17 (54.8) | 31 (41.3) |
| Female | 25 (56.8) | 19 (43.2) | 44 (58.7) |
| Age, years (mean ± SD = 37.24 ± 20.9, min-max = 8-77) | |||
| ≤19 | 11 (45.8) | 13 (54.2) | 24 (32.0) |
| 20-59 | 19 (54.3) | 16 (45.7) | 35 (46.7) |
| ≥60 | 9 (56.2) | 7 (43.8) | 16 (21.3) |
| Food consumed | |||
| Food 1 | 25 (54.3) | 21 (45.7) | 46 (61.3) |
| Food 2 | 22 (51.2) | 21 (48.8) | 43 (57.3) |
| Food 3 | 18 (48.7) | 19 (51.3) | 37 (49.3) |
| Food 4 | 18 (64.3) | 10 (35.7) | 28 (37.3) |
| Food 5 | 14 (60.9) | 9 (39.1) | 23 (30.7) |
| Food 6 | 18 (48.7) | 19 (51.3) | 37 (49.3) |
| Food 7 | 15 (55.6) | 12 (44.4) | 27 (36.0) |
| Food 8 | 2 (50.0) | 2 (50.0) | 4 (5.33) |
| Food 9 | 15 (48.4) | 16 (51.6) | 31 (41.3) |
| Food 10 | 12 (50.0) | 12 (50.0) | 24 (32.0) |
| Food 11 | 22 (55.0) | 18 (45.0) | 40 (53.3) |
| Food 12 | 34 (63.0) | 20 (37.0) | 54 (72.0) |
| Food 13 | 21 (44.7) | 26 (55.3) | 47 (62.7) |
| Food 14 | 4 (66.7) | 2 (33.3) | 6 (8.0) |
aRow percentage.
bColumn percentage.