Table 2.
Attack rates and relative risk of acute gastroenteritis associated with specific food items and beverages consumed during a wedding reception, Ylöjärvi, Finland, August 2012
| Attack rate in exposed | Attack rate in non-exposed | RR | 95% CI | Cases exposed, % | |
|---|---|---|---|---|---|
| Food items | |||||
| Salmon with basil | 59 (22/37) | 0 (0/0) | – | – | 96 |
| Shrimp salad | 63 (17/27) | 33 (2/6) | 1·9 | 0·59–6·07 | 74 |
| Baltic herring rolls | 70 (14/20) | 42 (5/12) | 1·7 | 0·81–3·48 | 61 |
| Olive rosemary focaccia | 75 (12/16) | 55 (6/11) | 1·4 | 0·75–2·53 | 52 |
| Country salad with chicken meat | 65 (15/23) | 50 (4/8) | 1·3 | 0·61–2·77 | 65 |
| Castle roast beef | 62 (15/24) | 50 (6/12) | 1·2 | 0·66–2·38 | 65 |
| Garlic potatoes | 61 (19/31) | 50 (2/4) | 1·2 | 0·44–3·40 | 83 |
| Watermelon feta salad | 63 (17/27) | 57 (4/7) | 1·1 | 0·55–2·23 | 74 |
| Rye buttons | 67 (6/9) | 62 (10/16) | 1·1 | 0·59–1·94 | 26 |
| Olive oil and white balsamic vinegar | 64 (7/11) | 61 (8/13) | 1·0 | 0·56–1·92 | 30 |
| Sugar frosting | 61 (20/33) | 60 (3/5) | 1·0 | 0·47–2·17 | 87 |
| Vanilla cream puffs | 67 (14/21) | 67 (8/12) | 1·0 | 0·61–1·65 | 61 |
| Sour cream herb sauce | 60 (9/15) | 70 (7/10) | 0·9 | 0·48–1·53 | 39 |
| Baked root vegetables | 68 (19/28) | 100 (1/1) | 0·7 | 0·53–0·88 | 83 |
| Beverages | |||||
| Water | 63 (22/35) | 0 (0/1) | – | – | 96 |
| Tea | 100 (5/5) | 57 (16/28) | 1·7 | 1·27–2·41 | 22 |
| Juice | 62 (10/16) | 59 (13/22) | 1·1 | 0·63–1·77 | 43 |
| Mineral water | 60 (12/20) | 61 (8/13) | 1·0 | 0·56–1·71 | 52 |
| Coffee | 58 (18/31) | 71 (5/7) | 0·8 | 0·47–1·42 | 78 |
| Homemade rye beer | 33 (2/6) | 64 (16/25) | 0·5 | 0·16–1·68 | 9 |
| Milk | 0 (0/1) | 64 (21/33) | 0·0 | – | 0 |
RR, Risk ratio; CI, Confidence interval.