Table 3. Retrospective cohort study on anthrax risk factors by form during outbreak, Kaplobotwo, Kween District, April 2018.

Form	Cases			Attack rate, %		RR (95% CI)
	Exposed	Nonexposed		Exposed	Nonexposed
Cutaneous anthrax
Carried dead cow	37	104		54	13	4.3 (2.4–7.8)*
Participated in skinning	10	131		80	19	4.2 (2.6–6.7)*
Participated in cutting/butchering	10	131		90	18	4.9 (3.2–7.5)*
Participated in removing organs	10	131		70	20	3.5 (2.1–6.0)*
Carried the skin of the dead cow	8	133		88	20	4.5 (2.9–6.9)*
Carried cut meat	37	104		54	13	4.3 (2.4–7.8)*
Cleaned the waste	10	131		80	19	4.2 (2.6–6.7)*
For every additional exposure*						1.4 (1.3–1.5)*
Gastrointestinal anthrax
Ate meat from dead cow, total	95	46		35	0	¥ (4.3–¥)*
Ate undercooked meat	9	86		78	31	2.5 (1.5–4.1)*
Cooking/boiling time
Boiled meat >60 vs. ≤30min	41	22		22	64	0.34 (0.18–0.67)*
Boiled meat 31–60 vs. ≤30min	17	22		35	64	0.55 (0.27–1.1)
*Estimated using modified Poisson regression.