Table 2.

Association between consumption of food and O157 infection in LPHC investigation and using Internet survey controls

			LPHC				Internet
	Case		Control				Control
	N	%	N	%	ORa	95% CIb	N	%	OR	95% CI
Beef tongue	9/20	45.0	8/32	25.0	2.45	0.75–8.07	32/36	88.9	0.06	0.00–0.33
Beef ribs	16/20	80.0	23/33	69.7	1.74	0.46–6.53	33/38	86.8	1.83	0.19–17.37
Fatty beef ribs	4/20	20.0	12/30	40.0	0.38	0.10–1.40	20/36	55.6	0.06	0.00–0.32
Beef loin	8/17	47.1	11/31	35.5	1.62	0.49–5.38	21/34	61.8	0.31	0.06–1.55
Beef hanging tender	17/19	89.5	20/28	71.4	3.40	0.63–18.22	8/33	24.2	14.73	2.00–124.11
Beef diaphragm	7/19	36.8	12/33	36.4	1.02	0.32–3.29	20/34	58.8	0.43	0.16–2.07
Slices of beef tripec	2/20	10.0	3/32	9.4	1.08	0.16–7.07	9/37	24.3	0.19	0.00–0.11
Beef liver	3/20	15.0	10/31	32.3	0.37	0.09–1.56	9/38	23.7	0.72	0.13–3.84
Beef small intestine	3/19	15.8	7/30	23.3	0.62	0.14–2.75	7/38	18.4	1.11	0.16–7.81

^aOR: odds ratio.

^b95% CI: 95% confidence interval.

^cExact logistic regression analysis.