Table 1.

Factors associated with time to culture negative of Burkholderia pseudomallei and pathogenic Leptospira in beverages and distilled water

Condition*	Crude hazard ratio (95% CI)	P-value	Adjusted hazard ratio (95% CI)	P-value
Organism
Pathogenic Leptospira	1.0	< 0.001	1.0	< 0.001
B. pseudomallei	0.42 (0.28–0.63)		0.01 (< 0.01–0.05)
Final concentration
Low (1 × 103 CFU/mL)	1.0	0.05	1.0	0.001
High (1 × 107 CFU/mL)	0.67 (0.45–1.00)		0.46 (0.29–0.72)
Beverages
Distilled water	1.0	< 0.001	1.0	< 0.001
Coca-Cola	24.1 (9.3–62.5)		2030.1 (346.5–11,892.1)
Red Bull	11.2 (4.5–27.7)		600.7 (115.8–3,115.2)
Singha beer	10.2 (4.1–25.3)		512.1 (98.6–2,660.4)
Gatorade	7.7 (3.1–19.3)		354.9 (69.5–1,811.3)
Temperature
37°C	1.0	0.02	1.0	0.01
4°C	0.58 (0.45–1.00)†		0.54 (0.33–0.87)

CFU = colony-forming units; HR = hazard ratio.

^*Hazard ratio represents the ratio of time to culture negative compared with the baseline condition (for which HR = 1.0) over time. An HR value of less than 1.0 indicates the time to culture negative was longer than the baseline condition, and vice versa.

^†Excluding distilled water from the univariable analysis because both organisms survived in four beverages longer at 4°C than at 37°C except distilled water, in which both organisms survived for shorter duration at 4°C than at 37°C (Figures 1 and 2).