Assume that you have conducted a study of a food borne outbreak that occurred recently at the “Road Kill Bar and Grill” First, explain which type of epidemiologic study design you would have been most likely to have used (see table).

Second, explain which menu item food appears to be the cause of the outbreak. Third, explain why you suspect the specific menu item that you selected. Be specific

Menu Item Odds Ratio 95% confidence level p-value

Center Line Boving .90 (.56-2.0) (p=.09)

Smidgeon of Pigeon 3.01 (.89-4.97) p=.53

Swirl of Squirrel .51 (.23-1.92) p= .06

Whippoorwill on a Grill 1.9 (.78-3.1) p=.61

Narrow Sparrow 13.7 (6.1-19.2) p=.01

Rigor Mortis Tortoise 1.01 (.45-1.68) p=.45

Flat Cat .70 (.51-2.6) p= ..09