Table 3.

Univariable analysis results. Food and beverage items with P < 0·25. Norovirus outbreak, Oslo, November 2013

Exposure	Exposed			Unexposed						% Cases exposed
	Total	Cases	AR, %	Total	Cases	AR, %	RR	95% CI	P value
Raspberry mousse	112	70	63	22	4	18	3·44	(1·40–8·44)	0·000	95
Sliced fresh fruit	88	57	65	46	17	37	1·75	(1·17–2·63)	0·002	77
Carrot cake	89	56	63	45	18	40	1·57	(1·06–2·33)	0·012	76
Juice	21	15	71	98	48	49	1·46	(1·04–2·04)	0·061	20
Whole fresh fruit	103	61	59	31	13	42	1·41	(0·91–2·20)	0·090	82
Cheese	72	35	49	62	39	63	0·77	(0·57–1·05)	0·097	47
Nuts (2nd break)	21	15	71	113	59	52	1·37	(0·99–1·89)	0·104	20
Water dispenser	39	24	62	84	40	48	1·29	(0·92–1·81)	0·150	32
Carbonated drinks	84	46	55	43	18	42	1·31	(0·87–1·96)	0·169	62
Scrambled eggs	125	71	57	9	3	33	1·70	(0·67–4·35)	0·172	96
Drink yoghurt	8	6	75	107	54	51	1·49	(0·96–2·31)	0·180	8
Chicken fillet	117	67	57	17	7	41	1·39	(0·77–2·51)	0·213	91
Bread	115	66	57	19	8	42	1·36	(0·79–2·36)	0·214	89

AR, Attack rate; RR, risk ratio; CI, confidence interval.