Table 4.
Multivariate analysis of intestinal parasitic infections and potential hygiene risk factors among food handlers at Arba Minch University Students Cafeteria, Arba Minch, South Ethiopia, April- June 2015
| Variables | Negative | Positive | Crude OR (95 % CI) | P-value | Adjusted OR (95 % CI) | P-value |
|---|---|---|---|---|---|---|
| No. (%) | No. (%) | |||||
| Hand washing after toilet | ||||||
| With water only | 100(61) | 64(39) | 1.827(1.178–2.834) | 0.007 | 1.710 (1.057–2.765) | 0.029 |
| With water and soap | 157(74) | 55(26) | 1.00 | 1.00 | ||
| Hand washing before food handling | ||||||
| With water only | 125(63) | 74(27) | 1.790(1.142–2.804) | 0.011 | 1.691 (1.040–2.749) | 0.034 |
| With water and soap | 130(75) | 43(25) | 1.00 | 1.00 | ||
| Preparing food when suffering from diseases like diarrhea, cold or skin diseases | ||||||
| No | 33(85) | 6(15) | 1.00 | 1.00 | ||
| Yes | 224(66.5) | 113(33.5) | 0.360(0.147–0.885) | 0.026 | 3.077(1.165–8.127) | 0.023 |
| Using common knife for cutting raw flesh food and other food | ||||||
| No | 97(74) | 29(26) | 1.00 | 1.00 | ||
| Yes | 160(64) | 90(36) | 0.532(0.326–0.866) | 0.011 | 1.715 (1.008–2.917) | 0.046 |