Table 2. Attack rate and crude risk ratios for gastroenteritis among conference and hotel venue attendees and personnel, by food item served at lunch, 9 November 2017, County of Halland, Sweden (n = 301 survey respondents).

Exposure	Exposed			Unexposed			RR	95% CI	p value
Exposure	Cases (n)	Total (N)	AR (%)	Cases (n)	Total (N)	AR (%)	RR	95% CI	p value
Root vegetables (salad buffet)	50	152	33	25	149	17	1.96	1.28–2.99	0.001
Beans (salad buffet)	30	78	38	45	223	20	1.91	1.30–2.80	0.001
Plaice	51	160	32	24	141	17	1.87	1.22–2.88	0.003
Julienne vegetables^a	29	81	36	28	140	20	1.79	1.15–2.78	0.010
Raw vegetables (salad buffet)	26	70	37	49	231	21	1.75	1.18–2.59	0.007
Tomato and onion salad (salad buffet)	48	152	32	27	149	18	1.74	1.15–2.64	0.007
Bean salad	21	55	38	54	246	22	1.74	1.15–2.62	0.012
Leafy greens (salad buffet)	45	152	30	30	149	20	1.47	0.98–2.20	0.058

AR: attack rate; CI: confidence interval; RR: risk ratio.

^a n = 221