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

Table 3 Food specific attack rates of foodborne disease in a Senior High School, Fanteakwa District, 5th February 2015 (n = 78)

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	0	0	0.00	14	75	0.19	*	*
Egg	4	25	0.16	12	53	0.23	0.7	0.25–1.97
Sachet water	15	77	0.19	0	0	0.00	*	*
“Shitor”	10	61	0.16	6	17	0.35	0.5	0.20–1.09
Pasta	11	51	0.22	5	27	0.19	1.2	0.45–3.00
“Waakye”	16	78	0.21	0	0	0.00	*	*
“Gari”	9	51	0.18	7	27	0.26	0.7	0.28–1.63
“Wele”	0	6	0.00	16	72	0.22	0.0	*
Salad	10	46	0.22	6	32	0.19	1.2	0.47–2.87
Fish	1	20	0.05	15	58	0.26	0.2	0.03–1.37
Meat	3	16	0.19	13	62	0.21	0.9	0.29–2.76
Stew	7	35	0.20	9	43	0.21	1.0	0.40–2.31

*The presence of zeros in some comparisons made it impossible to calculate the RR and or CI

ISSN: 1471-2458