Table 3 Reported foods (%) and settings (%) in four pathogens
Variables | Norovirus (N = 6120) | Salmonella (N = 3351) | V. parahaemolyticus (N = 3022) | Diarrheagenic E. coli (N = 1849) | P |
|---|---|---|---|---|---|
Food category | < 0.001 | ||||
Cooked meat products | 995 (17.04) | 356 (11.55) | 425 (15.57) | 283 (15.73) | |
Vegetables | 404 (6.92) | 186 (6.03) | 126 (4.62) | 102 (5.67) | |
Fruits | 501 (8.58) | 501 (16.25) | 237 (8.68) | 280 (15.56) | |
Aquatic products | 1035 (17.73) | 381 (12.36) | 1074 (39.34) | 285 (15.84) | |
Infant food | 104 (1.78) | 104 (3.37) | 0 (0.00) | 21 (1.17) | |
Dairy products | 270 (4.62) | 253 (8.21) | 40 (1.47) | 79 (4.39) | |
Egg products | 146 (2.50) | 128 (4.15) | 38 (1.39) | 43 (2.39) | |
Beverages and/or alcohol | 227 (3.89) | 132 (4.28) | 81 (2.97) | 130 (7.23) | |
Cereals | 630 (10.79) | 379 (12.29) | 147 (5.38) | 185 (10.28) | |
Soy products | 79 (1.35) | 41 (1.33) | 48 (1.76) | 30 (1.67) | |
Multiple foods | 595 (10.19) | 219 (7.10) | 284 (10.40) | 144 (8.00) | |
Mixed dishes | 481 (8.24) | 211 (6.84) | 154 (5.64) | 134 (7.45) | |
Unknown | 372(6.37) | 192(6.23) | 76(2.79) | 83(4.62) | |
Settings | < 0.001 | ||||
Restaurant | 694 (11.91) | 167 (5.42) | 567 (20.82) | 186 (10.34) | |
Canteen | 333 (5.71) | 50 (1.62) | 75 (2.75) | 47 (2.61) | |
Household | 3260 (55.93) | 2143 (69.60) | 1356 (49.80) | 1142 (63.52) | |
Shop | 167 (2.86) | 84 (2.73) | 99 (3.64) | 91 (5.06) | |
Others | 1375 (23.59) | 635 (20.62) | 626 (22.99) | 332 (18.46) |