Table 3.
Risk factors for Salmonella enterica at market
| Variable | Frequency (%) | Univariable | Multivariable | ||
|---|---|---|---|---|---|
| COR (95% CI) | P-value | AOR (95% CI) | P-value | ||
| Maximum days unsold egg stays (days) | |||||
| > 5 | 99 (59.6) | 0.02 (0.001–0.38) | 0.009 | 50.87 (2.65–976) | 0.009 |
| 3–5 | 40 (24.1) | 0 (0.0–0.01) | 0.997 | ||
| 1–2 | 27 (16.3) | 1.00 | |||
| Unsold egg store | |||||
| No | 2 (1.2) | 3.6 (0.0–0.08) | 1.0 | ||
| Yes | 16 (498.8) | 1.00 | |||
| Containers clean | |||||
| Yes | 56 (33.7) | 5.5 (0.4–75) | 0.2 | 0.18 (0.013–2.455) | 0.198 |
| No | 110 (66.3) | 1.00 | |||
| Mix eggs bought | |||||
| No | 63 (38) | 9.5 (0.5–17.7) | 0.129 | 0.106 (0.006–1.92) | 0.129 |
| Yes | 103 (62) | 1.00 | |||
| Separate cracked eggs | |||||
| Yes | 22 (13.3) | 17.97 (1.17–28) | 0.038 | 0.055 (0.004–0.85) | 0.038 |
| No | 144 (86.7) | 1.00 | |||