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Table 2 Food specific attack rates of foodborne disease in a Senior High School, Fanteakwa District, 4th February 2015 (n = 158)

From: Outbreak of foodborne gastroenteritis in a senior high school in South-eastern Ghana: a retrospective cohort study

Food item Exposed Unexposed Risk ratio 95 % Confidence Interval
Ill Total Attack rate Ill Total Attack Rate
Water from container 2 2 1.00 59 152 0.39 2.6 2.11–3.15
Egg 12 47 0.26 50 111 0.45 0.6 0.33–0.96
Sachet water 59 152 0.39 2 2 1.00 0.4 0.32–0.47
“Shitor” 52 126 0.41 10 32 0.31 1.3 0.76–2.30
Pasta 36 80 0.45 26 78 0.33 1.4 0.91–2.01
“Waakye” 62 158 0.39 0 0 0.00 * *
“Gari” 36 91 0.40 26 67 0.39 1.0 0.69–1.51
“Wele” 4 10 0.40 58 148 0.39 1.0 0.47–2.23
Salad 29 81 0.36 33 77 0.43 0.8 0.57–1.23
Fish 14 43 0.33 48 115 0.42 0.8 0.48–1.26
Meat 3 14 0.21 59 144 0.41 0.5 0.19–1.45
Stew 25 60 0.42 37 98 0.38 1.1 0.75–1.63
  1. *The presence of zeros in some comparisons made it impossible to calculate the RR and or CI
  2. “Waakye”: Boiled rice and beans
  3. “Gari”: Grated cassava that is fried and eaten raw, or served with other food
  4. “Wele”: Cowhide cooked and usually served in sauce
  5. “Shitor”: Hot black pepper sauce