Table 3.

Bivariate analysis of factors associated with brucellosis among abattoirs workers in Bauchi state

Variables	Number Tested	Seropositive N (%)	Seronegative N (%)	OR (95%CI)	P value
Work exposure
Slaughtering of animals	169	68(40.2)	101(59.8)	2.2(1.2-3.7)	0.003*
Processing animal hide/skin	253	84(33.2)	169(66.8)	0.9(0.4-2.0)	0.80
Use of protective hand or foot wear (PPE)	115	29(25.2)	86(74.8)	0.5(0.3-0.9)	0.02*
Selling meat	162	57(31.1)	105(64.8)	1.20(0.7-1.98)	0.47
Working in abattoir while having open cut/wound	216	80(33)	136(66)	2.1(1.1-3.9)	0.02*
Collection of abattoir wastes/working as cleaner	189	84(35.2)	105(64.8)	1.2(0.7-2.0)	0.48
Food Exposure
Eating while working in the abattoir	233	85(36.5)	148(63.5)	2.4(1.1-4.9)	0.02*
Drinking pasteurized milk	213	65(30.3)	148(69.4)	0.6(0.3-1.04)	0.07
Eating raw meat	43	14(32.6)	29(67.4)	0.95(0.5-1.9)	0.90
Other Exposures
Assisting in animal parturition	145	61(42.1)	84(57.9)	2.3(1.3-3.7)	0.001*
Keeping animals in the house	184	66(35.9)	118(64.1)	1.4(0.8-2.3)	0.24
Milking animals/Processing Milk	28	14(50)	14(50)	2.16(0.98-4.7)	0.051

^*Values significant at p<0.05