TABLE 3.

The 10 most frequent STs among the 832 food isolates and their association with the four most frequent L. monocyogenes positive food subcategories; PR [95%CI], 2017.

ST	Isolates		Meat		Fish		Dairy		Vegetable
	n	%	PR	95% CI	PR	95% CI	PR	95% CI	PR	95% CI
9	110	13.2	1.7	1.6–1.9	0.2	0.0–0.6	0.1	0.0–0.4	0.0	n.a.
121	99	11.9	0.8	0.7–1.0	7.0	4.9–10.2	0.0	n.a.	0.3	0.1–1
511	77	9.3	0.2	0.1–0.4	0.0	n.a.	8.6	6.7–11.0	0.3	0.1–1
8	74	8.9	1.3	1.1–1.5	1.0	0.5–2.0	0.2	0.0–0.7	0.6	0.2–1.6
37	60	7.2	1.3	1.1–1.5	0.0	n.a.	1.1	0.6–2.0	0.2	0.0–1.3
7	42	5	0.4	0.2–0.7	0.0	n.a.	5.1	3.8–6.7	0.6	0.1–2.2
451	41	5	0.5	0.3–0.9	0.5	0.1–2.1	3.0	2.0–4.6	1.3	0.4–3.2
21	30	3.6	0.3	0.1–0.6	0.0	n.a.	0.0	n.a.	11.4	8.3–15.6
504	30	3.6	1.7	1.6–1.8	0.0	n.a.	0.0	n.a.	0.0	n.a.
155	28	3.4	1.1	0.8–1.4	3.3	1.9–5.8	0.0	n.a.	0.0	n.a.