Table 4 Distribution of foods involved in NoV and bacterial outbreaks. Catalonia, 15 October 2004 ā 30 October 2005
From: Epidemiology of foodborne Norovirus outbreaks in Catalonia, Spain
| Ā | NoV outbreaks | Bacterial outbreaks | p value * |
|---|---|---|---|
Mayonnaise and similar | 0 | 27 (31.4) | 0.005 |
Other products containing egg | 2 (6.7) | 19 (22.1) | 0.51 |
Fish and seafood | 8 (26.7) | 2 (2.3) | < 0.0001 |
Meat/sausage | 1 (3.3) | 6 (7.0) | 1.0 |
Vegetables | 2 (6.6) | 0 | 0.04 |
Fowl | 0 | 3 (3.5) | 1.0 |
Cake shops | 3 (10.0) | 3 (3.5) | 0.06 |
Others | 1 (3.3) | 9 (10.5) | 0.67 |
Unknown | 13 (43.3) | 17 (19.8) | 0.003 |