Table 5:

Crude and adjusted prevalence ratios (PR) of traditional market stall characteristics for the presence of Campylobacter spp. by culture calculated using modified Poisson regression analysis.

Variables	Groups		Crude analysis		Adjusted analysis**
	Positive (n=25)	Negative (n=65)	PR (95% CI)	p-value	PR (95% CI)	p-value
Acceptable infrastructure and hygiene
Yes	28.95% (22)	71.05% (54)	Ref		Ref
No	21.43% (3)	78.57% (11)	0.74 (0.25 – 2.17)	0.58	1.23 (0.46 – 3.25)	0.68
Stall only sell chicken meat
Yes	33.33% (25)	66.67% (50)	Ref		Ref
No	0% (0)*	100% (15)	0.20 (0.03 – 1.40)	0.10	0.62 (0.94 – 4.09)	0.62
Sample ready to sell (i.e. no cutting or handling required)
Yes	35.48% (11)	64.52% (20)	Ref		Ref
No	23.73% (14)	76.27% (45)	0.67 (0.34 – 1.30)	0.24	0.82 (0.43 – 1.57)	0.55
Degree of cleanliness of the table where the meat is cut
Clean	12.50% (2)	87.50% (14)	Ref		Ref
Moderately clean	25.81% (8)	74.19% (23)	2.07 (0.48 – 8.82)	0.33	2.69 (0.72 – 10.13)	0.14
Dirty	34.88% (15)	65.12% (28)	2.79 (0.70 – 11.12)	0.15	2.41 (0.68 – 8.53)	0.17
Degree of cleanliness of the cleaning cloth used on the surfaces
Clean	12.50% (2)	87.50% (14)	Ref		Ref
Moderately clean	27.27% (12)	72.73% (32)	2.18 (0.53 – 8.91)	0.28	2.69 (0.73 – 10.00)	0.14
Dirty	36.67% (11)	63.33% (19)	2.93 (0.72 – 11.93)	0.13	3.09 (0.84 – 11.36)	0.09
Stall with a refrigerator to store meat
Yes	22.54% (16)	77.46% (55)	Ref		Ref
No	47.37% (9)	52.63% (10)	2.10 (1.10 – 4.03)	0.025	1.77 (0.96 – 3.27)	0.07
Stall with tap water
No	18.18% (8)	81.82% (36)	Ref		Ref
Yes	36.96% (17)	63.04% (29)	2.03 (0.97 – 4.26)	0.06	3.63 (1.98 – 6.63)	<0.001

^*The value 0 was randomly changed to 1 to calculate the PR presented.

^**Adjusted by region using modified Poisson regression analysis.