close to being significantp = 0.05
Only raw pork and undercooked grilled pork were significant risk factors ( p < 0.05), however, fermented pork was very close to being significant ( p = 0.05).
Only raw pork and undercooked grilled pork were significant risk factors ( p < 0.05), however, fermented pork was very close to being significant ( p = 0.05).