Table 2.

Univariate analysis of food exposures associated with the probability of having recent acute indigenous HEV infection, England and Wales, 2011

Exposure	Control HEV negative (n = 75)	Case HEV positive (n = 25)	OR	95% CI	P value
Consumed sausages (n = 100)	(75)	(25)
Yes	56	22	2·49	(0·71–8·6)	0·264
Consumed pork sausages (n = 89)	(70)	(19)
Yes	48	16	2·44	(0·68–8·59)	0·253
Consumed sausages purchased from a major UK supermarket chain (n = 80)	(61)	(19)
Yes	7	9	6·94	(2·16–22·44)	0·001
Consumed ham (n = 100)	(75)	(25)
Yes	62	24	5·03	(0·79–∞)	0·179
Consumed ham purchased from a major UK supermarket chain (n = 64)	(45)	(19)
Yes	5	10	8·89	(2·51–31·38)	0·000
Consumed pâté (n = 100)	(75)	(25)
Yes	27	16	3·16	(1·25–7·98)	0·014
Consumed pork pâté (n = 97)	(74)	(23)
Yes	24	14	3·24	(1·25–8·39)	0·015
Consumed pork pie (n = 100)	(75)	(25)
Yes	29	16	2·82	(1·12–7·09)	0·027

HEV, Hepatitis E virus; OR, odds ratio; CI, confidence interval; (n) values indicate number of responses received in each category.