Table 3

Unadjusted and adjusted relative risk for association between WASH parameters and enteric fever

WASH practices	No enteric fever N=5836, n (%)	Enteric fever N=80, n (%)	Unadjusted RR (95% CI)	P value	Adjusted* RR (95% CI)	P value
Water
Improved source of drinking water†	5087 (87.2)	71 (88.8)	1.16 (0.58 to 2.31)	0.674	1.15 (0.58 to 2.30)	0.686
Adequate water treatment‡	1886 (32.2)	21 (26.3)	0.75 (0.46 to 1.23)	0.261	0.75 (0.45 to 1.23)	0.254
Safe drinking water§	1714 (29.4)	19 (23.8)	0.75 (0.45 to 1.25)	0.275	0.75 (0.45 to 1.26)	0.273
Sanitation
Toilet sharing	926 (15.9)	16 (20.0)	1.32 (0.77 to 2.27)	0.317	1.32 (0.76 to 2.30)	0.322
Safe sanitation¶	4901 (84.0)	64 (80.0)	0.77 (0.44 to 1.32)	0.337	0.77 (0.44 to 1.33)	0.342
Food practices
Consumption of ice creams once a week or more	2247 (37.9)	28 (35.0)	0.88 (0.56 to 1.39)	0.589	0.86 (0.55 to 1.36)	0.527
Eating food from outside once a week or more	736 (12.4)	16 (20.0)	1.74 (1.01 to 3.00)	0.044	1.71 (1.00 to 2.94)	0.053
Consumption of uncooked food once a week or more	4063 (68.6)	54 (67.5)	0.95 (0.60 to 1.51)	0.828	0.90 (0.56 to 1.43)	0.654
Good food practices**	1171 (20.1)	17 (21.3)	1.07 (0.63 to 1.83)	0.614	1.08 (0.64 to 1.85)	0.613

*Adjusted for age, education, family size and typhoid vaccine received.
†Improved source of drinking water was defined as use of piped water system or bottled water.
‡Adequate water treatment was defined as treatment of water by boiling, bleach/chlorine or filtration.
§Safe drinking water in a household was defined as presence of improved source of drinking water and practice of adequate water treatment.
¶Safe sanitation was defined as improved toilet facility with no sharing of toilets. More than 99% of the study subjects belonged to households with an improved toilet facility.
**No consumption of uncooked food, no consumption of food from outside and no consumption of unnamed ice creams once a week or more.
RR, risk ratio; WASH, water, sanitation and hygiene.