Table 2.

Bivariate analysis of risk factors associated with Salmonella and Shigella isolates in food handlers in Motta town, North West Ethiopia.

Characteristics	Noncarrier N (%)	Carrier N (%)	OR (95% CI)	p value
Sex
Male	39(92.8)	3(7.2)	1
Female	194(96.5)	7(3.5)	0.469(0.12–1.9)	0.384
Age in years
≤20	98(97.0)	3(3.0)	0.37(0.03–3.8)	0.402
21–35	123(95.3)	6(4.7)	0.59(0.06–5.3)	0.633
36–50	12(92.3)	1(7.7)	1
Educational level
Illiterate	49(96.1)	2(3.7)	0.74(0.06–8.6)	0.806
Read and write	4(80.0)	1(20.0)	4.5(0.23–88)	0.322
Primary: 1–4	22(91.7)	2(8.3)	1.8(0.15–21)	0.643
Primary: 5–8	78(97.5)	2(2.5)	0.52(0.45-0.04-5.2)	0.524
Secondary: 9–12	62(96.9)	2(3.1)	0.58(0.05–6.7)	0.665
College and above	18(94.7)	1(5.3)	1
Total year of service
<1 year	128(96.2)	5(3.8)	1
≥1 year	105(95.4)	5(4.6)	1.219(0.344–4.324)	0.759
Fingernail status
Trimmed	138(98.6)	2(1.4)	1
Untrimmed	95(92.2)	8(7.8)	5.811(1.207–27.967)	0.020
Regular hand washing with soap after toilet
Yes	140(97.9)	3(2.1)	1
No	93(93.0)	7(7.0)	3.513(0.886–13.93)	0.097
Preparing food during diarrhea, GI discomfort
Yes	90(95.7)	4(4.3)	1
No	143(96.0)	6(4.0)	0.944(0.259–3.438)	1
Hand washing with soap before food preparation
Yes	115(98.3)	2(1.7)	1
No	118(93.6)	8(6.7)	3.9(0.811–18.75)	0.105
Availability of clean toilet
Yes	126(97.7)	3(2.3)	1
No	107(93.8)	7(6.2)	2.8(0.69–10.89)	0.197
Cutting raw meat and vegetables by using the same knife
Yes	54(94.7)	3(5.3)	1
No	179(96.2)	7(3.7)	0.28(0.078–1.006)	0.054
Regular hand washing with soap before eating
Yes	121(98.4)	2(1.6)	1
No	112(93.3)	8(6.7)	4.32(0.9–20.78)	0.058
Washing of fruit before eating
Yes	126(97.7)	3(2.3)	1
No	107(93.8)	7(6.2)	2.75(0.693–10.89)	0.197
Wearing hair cover during food processing
Yes	138(97.2)	4(2.8)	1
No	95(94.0)	6(6.0)	2.2(0.59–7.93)	0.327
Wearing kitchen gown during food preparation
Yes	130(98.5)	2(1.5)	1
No	103(92.8)	8(7.2)	5.04(1.049–24.29)	0.047
Cleaning utensils
Yes	164(97.0)	5(3.0)	1
No	69(93.2)	5(6.8)	2.4(0.667–8.47)	0.178

Note. OR = odds ratio, CI = confidence interval.