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

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

Food item	Exposed			Unexposed			Risk ratio	95 % Confidence Interval
Food item	Ill	Total	Attack rate	Ill	Total	Attack Rate	Risk ratio	95 % Confidence Interval
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

*The presence of zeros in some comparisons made it impossible to calculate the RR and or CI
“Waakye”: Boiled rice and beans
“Gari”: Grated cassava that is fried and eaten raw, or served with other food
“Wele”: Cowhide cooked and usually served in sauce
“Shitor”: Hot black pepper sauce

ISSN: 1471-2458