TABLE 4.
Associations between presence of selected provisions and reported outbreak characteristics in 48 statesa
| Adjusted odds ratio (95% confidence interval)b | |||
|---|---|---|---|
| Comparator | Certified food protection manager | Prohibition of bare-hand contact | 24-h ill staff exclusion |
| Outbreak characteristic | |||
| Smallc | 1.0 (0.8, 1.2) | 1.1 (0.8, 1.4) | 0.5 (0.4, 0.6) |
| Short durationd | 1.2 (0.9, 1.6) | 1.0 (0.7, 1.3) | 0.7 (0.5, 0.9) |
| Implication of food workers | |||
| Food worker as source of reported outbreak | 1.7 (1.3, 2.1) | 1.5 (1.1, 2.0) | 1.1 (0.9, 1.5) |
| Bare-hand contact by a food worker suspected to be infectious | 2.5 (1.5, 4.2) | 1.4 (0.9, 2.4) | 1.7 (1.0, 2.9) |
a
Comparison was between states with and those without the specified provision. Three states with no reported outbreaks from 2009 through 2014 were excluded from this analysis.
b
Adjusted for adoption of other two provisions, reporting rate, and whether the state conducted an analytic investigation (case-control or cohort study).
c
Small outbreak defined as <12 estimated primary cases; large outbreak defined as ≥12 estimated primary cases.
d
Short duration defined as <3 days between date of onset of first and last illness; long duration defined as ≥3 days between date of onset of first and last illness.