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Table 2 Bivariate analysis of foods consumed during lunch on 20/08/2014 at Ikhwezi Training Centre, Bulawayo City, 2014

From: Staphylococcus aureus food poisoning among Bulawayo City Council employees, Zimbabwe, 2014

Food item Consumed Not consumed RR 95 % CI
Ill Not ill Attack rate (%) Ill Not ill Attack rate (%)
Sadza 35 13 72 18 8 69 1.05 0.77–1.43
Rice 34 13 72 19 8 70 1.02 0.76–1.39
Stewed chicken 47 9 84 6 12 33 2.52 1.30–4.89
Roasted chicken 23 13 64 30 8 79 0.81 0.60–1.09
Green beans 19 8 70 34 13 72 0.97 0.72–1.32
Green veg. 31 14 69 22 7 76 0.91 0.68–1.21
Carrots 14 6 70 39 15 72 0.97 0.70–1.35
Cabbage 21 7 75 32 14 70 1.08 0.81–1.44
Jelly 25 11 69 28 10 74 0.94 0.71–1.26
Fruit cocktail 10 4 71 43 17 72 0.99 0.69–1.44
Custard 28 10 74 25 11 69 1.06 0.80–1.42
Ice cream 21 7 75 32 14 70 1.08 0.81–1.44
Bottled water 43 21 67 10 0 100 0.67 0.57–0.79
Municipal water 5 3 63 48 18 72 0.86 0.49–1.50