Table 1.

Single variable associations between food items eaten and risk of campylobacteriosis during an outbreak at a hotel in England, December 2016 (n = 19)

Exposure	Exposed			Unexposed			RR (95% CI)	P
	Total	Cases	AR	Total	Cases	AR
Food items
Chicken liver pâté	21	17	80.95	32	2	6.25	12.95 (3.33–50.36)	<0.001
Soup	29	6	20.69	24	13	54.17	0.38 (0.17–0.85)	0.020
Mints	22	11	50.00	31	8	25.81	1.94 (0.93–4.01)	0.088
Melon starter	9	1	11.11	44	18	40.91	0.27 (0.04–1.78)	0.133
Turkey	28	12	42.86	25	7	28	1.53 (0.72–3.27)	0.390
Christmas pudding	14	6	42.86	39	13	33.33	1.29 (0.61–2.72)	0.535
Crepe	3	0	0.00	50	19	38	0.00 (–)	0.545
Posset desert	17	5	29.41	36	14	38.89	0.76 (0.33–1.76)	0.555
Chocolate brownie	24	8	33.33	29	11	37.93	0.88 (0.42–1.83)	0.780
Beef	18	6	33.33	35	13	37.14	0.90 (0.41–1.96)	1.000
Cod	4	1	25.00	49	18	36.73	0.68 (0.12–3.86)	1.000
Drinks
Spirits	11	1	9.09	42	18	42.86	0.21 (0.03–1.42)	0.074
Orange	1	1	100.00	52	18	34.62	2.89 (1.99–4.20)	0.358
Tea	1	1	100.00	52	18	34.62	2.89 (1.99–4.20)	0.358
Sparkling water	1	1	100.00	52	18	34.62	2.89 (1.99–4.20)	0.358
Diet cola	10	5	50.00	43	14	32.56	1.54 (0.72–3.27)	0.465
Coffee	12	3	25.00	41	16	39.02	0.64 (0.22–1.83)	0.502
Still water	18	7	38.89	35	12	34.29	1.13 (0.54–2.37)	0.770
Ice	4	1	25.00	49	18	36.73	0.68 (0.12–3.86)	1.000
Cola	7	2	28.57	46	17	36.96	0.77 (0.23–2.65)	1.000
Red wine	9	3	33.33	44	16	36.36	0.92 (0.34–2.50)	1.000
Beer	10	4	40.00	43	15	34.88	1.15 (0.48–2.72)	1.000
White wine	10	4	40.00	43	15	34.88	1.15 (0.48–2.72)	1.000
Apple juice	0	0	–	53	19	35.85	–	–
Cranberry juice	0	0	–	53	19	35.85	–	–

AR, attack rate (%); CI, confidence interval; RR, relative risk.