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Table 1 Bivariate analysis of foods associated with food borne illness among health care workers, Harare, December 2016

From: Food borne illness amongst health care workers, at a Central Hospital, Harare, Zimbabwe, 2016: a retrospective cohort study

Exposure variable Ill Attack rate Relative risk (RR) 95% confidence interval p value
Yes No
Sadza
 Yes 38 6 86 22.5 5.7–87.8 0.00
 No 2 50 4
Beef roast
 Yes 1 11 8 0.18 0.03–1.19 0.01
 No 39 45 46
Rice
 Yes 3 10 23 0.52 0.19–1.44 0.15
 No 37 46 45
Chicken roast
 Yes 39 6 87 44.2 6.33–308.83 0.00
 No 1 50 17
Coleslaw salad
 Yes 2 6 25 0.58 0.17–1.97 0.32
 No 38 50 43
Soup
 Yes 39 16 71 29.07 4.16–202.99 0.00
 No 1 40 2
Vegetables
 Yes 36 6 85.5 11.57 4.47–29.95 0.00
 No 4 50 7
Drink
Yes 1 14 7 0.13 0.02–0.87 0.002
No 39 42 48
Mineral water
 Yes 2 5 40 0.67 0.20–2.21 0.47
 No 38 51 43