Table 4. Comparing the odds of contamination from Salmonella, V. parahaemolyticus, V. vulnificus, V. cholerae, or V. alginolyticus among seafood products sold in Bangkok, Thailand.
| Parameters | OR | S.E. | 95% C.I. | P-value |
|---|---|---|---|---|
| Salmonella | ||||
| Shrimp1 | 1.0 | – | – | – |
| Oyster | 0.684 | 0.155 | [0.439–1.065] | 0.093 |
| Blood cockle | 0.188 | 0.388 | [0.125–0.281] | <0.0001 |
| Asian seabass | 0.975 | 0.767 | [0.209–4.555] | 0.974 |
| Constant | 0.889 | 0.394 | [0.373–2.121] | 0.791 |
| V. parahaemolyticus | ||||
| Shrimp1 | 1.0 | – | – | – |
| Oyster | 0.576 | 0.096 | [0.413–0.802] | 0.001 |
| Blood cockle | 9.100 | 1.686 | [6.329–13.085] | <0.0001 |
| Asian seabass | 0.431 | 0.276 | [0.122–1.515] | 0.189 |
| Constant | 1.429 | 0.277 | [0.977–2.088] | 0.065 |
| V. vulnificus | ||||
| Shrimp1 | 1.0 | – | – | – |
| Oyster | 0.353 | 0.196 | [0.119–1.045] | 0.060 |
| Blood cockle | 0.143 | 0.088 | [0.043–0.477] | 0.002 |
| Asian seabass | 0.100 | 0.130 | [0.008–1.285] | 0.077 |
| Constant | 0.635 | 0.325 | [0.233–1.731] | 0.374 |
| V. cholerae | ||||
| Shrimp1 | 1.0 | – | – | – |
| Oyster | 0.134 | 0.060 | [0.056–0.322] | <0.0001 |
| Blood cockle | 0.043 | 0.045 | [0.006–0.329] | 0.002 |
| Asian seabass | 3.958 | 5.020 | [0.329–47.548] | 0.278 |
| Constant | 2.400 | 1.596 | [0.652–8.835] | 0.188 |
| V. alginolyticus | ||||
| Shrimp | 1.0 | – | – | – |
| Oyster1 | 1.114 | 0.418 | [0.534–2.322] | 0.774 |
| Blood cockle | 0.075 | 0.087 | [0.008–0.715] | 0.024 |
| Asian seabass | 0.050 | 0.042 | [0.009–0.260] | <0.0001 |
| Constant | 0.491 | 0.131 | [0.292–0.827] | 0.007 |
Note:
1
Referent category, based on shrimp’s popularity in Thai cuisine and largest sample size among the four seafood commodities. OR, Odds ratio. S.E., standard error. C.I., confidence interval.