Table 6.
Factors associated with the bacterial and parasitic contamination of raw vegetables and fruits collected from local farms and markets in Ethiopia
| Variables | Number of articles | Pooled odds ratio (95% CI) | I-squared (%) | I2 p-value |
|---|---|---|---|---|
| The type of market | 4 | 0.49 (0.22–0.76) | 12.2 | 0.332 |
| The medium of the display | 5 | 2.15 (1.17–3.13) | 14.9 | 0.320 |
| The kind of produce | 11 | 2.10 (1.13–3.08) | 71.0 | < 0.001 |
| Fingernail status of vendors | 5 | 2.02 (1.10–2.93) | 26.5 | 0.245 |
| The source of the produce | 3 | 2.46 (1.45–3.47) | 7.2 | 0.340 |
| Education status of vendors | 2 | 11.43 (6.18–29.05) | 85.7 | 0.008 |
| Venders’ handwashing habit | 2 | 3.10 (1.53–4.67) | 0.0 | 0.743 |
| Washing condition of the product before it is displayed | 9 | 2.41 (1.52–3.30) | 89.9 | < 0.001 |