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

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