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Table 1 Results of statistical analysis for suspected risk factors

From: A foodborne acute gastroenteritis outbreak caused by GII.P16-GII.2 norovirus in a boarding high school, Beijing, China: a case–control study

Suspected risk factors Cases Controls χ2 P-values OR(95% CI)
12-Dec supper 20 20    
 Cafeteria 1 10 10 0.000 1.000 1.000 (0.290–3.454)
 Cafeteria 2 10 10    1.000
12-Dec lunch 24 26    
 Cafeteria 1 19 13 4.608 0.032* 3.800 (1.089–13.258)
 Cafeteria 2 5 13    1.000
12-Dec breakfast 19 20    
 Cafeteria 1 9 9 1.000a 1.100 (0.312–3.877)
 Cafeteria 2 10 11    1.000
11-Dec supper 19 18    
 Cafeteria 1 14 13 1.000a 1.077 (0.252–4.597)
 Cafeteria 2 5 5    1.000
11-Dec lunch 25 26    
 Cafeteria 1 10 11 0.028 0.867 0.909 (0.298–2.775)
 Cafeteria 2 15 15    1.000
11-Dec breakfast 20 18    
 Cafeteria 1 12 7 0.330a 2.357 (0.640–8.677)
 Cafeteria 2 8 11    1.000
Barreled water 27 27    
 Yes 20 24 1.964 0.161 0.357 (0.082–1.564)
 No 7 3    1.000
Boiled water 27 27    
 Yes 8 9 0.086 0.770 0.842 (0.267–2.660)
 No 19 18    1.000
Wash hands after toilet 26 27    
 Never 0 0 0.146 0.702b
 Sometimes 2 0    
 Often 6 12    
 Always 18 15    
Wash hands before meal 26 27    
 Never 0 4 0.324 0.569b
 Sometimes 11 7    
 Often 9 10    
 Always 6 6    
Like cold/uncooked food 26 27    
 Never 7 7 0.107 0.744b
 Sometimes 9 10    
 Often 7 9    
 Always 3 1    
Auxiliary class 27 27    
 Yes 13 17 1.200 0.273 1.831 (0.618–5.425)
 No 14 10    1.000
  1. * Statistically significant
  2. a Fisher’s exact test
  3. b Cochran–Armitage test for trend