Table 2.
Bivariate logistic regression analysis of factors associated with Salmonella and Shigella infections among food handler’s working at Adigrat University Students’ Cafeteria, Tigrai, Northern Ethiopia, March to August 2018 (N = 301)
| Variables | Growth of Salmonella and Shigella | COR (95% CI) | P-value | ||
|---|---|---|---|---|---|
| Positive N (%) |
Negative N (%) |
||||
| Sex | Male | 1 (2.7) | 36 (97.3) | 0.22 (0.03–1.58) | 0.20 |
| Female | 32 (12.1) | 232 (87.9) | 1 | ||
| Age | ≤ 20 | 2 (3.7) | 52 (96.3) | 0.3 (0.07–1.2) | 0.081 |
| 21–40 | 31 (12.55) | 216 (87.45) | 1 | ||
| Marital status | Single | 16 (12.6) | 111 (87.4) | 1.29(.68–2.45) | 0.341 |
| Married | 17 (9.78) | 157 (90.23) | 1 | ||
|
Educational status Hand washing after using the bathroom |
Lower than Secondary school | 16 (8.56) | 171 (91.44) | 0.507 | |
| Higher than secondary school | 17 (14.9) | 97 (85.1) | 1.74 (0.92–3.31) | 0.862 | |
| Yes with water and soap | 1 (0.9) | 112 (99.1) | 1 | ||
| Yes only with water | 17 (13.6) | 108 (86.4) | 17.630 (2.306–134.7) | 0.006 | |
| No | 15 (23.8) | 48 (76.2) | 35.000 (4.495–272.49) | 0.001 | |
| Hand washing after touching dirty materials | Yes with water and soap | 5 (3.4) | 141 (96.6) | 1 | |
| Yes only with water | 14 (11.0) | 113 (89.0) | 3.494 (1.222–9.991) | 0.020 | |
| No | 14 (50.0) | 14 (50.0) | 28.200 (8.845–89.906) | 0.001 | |
| Handwashing before food handling | Yes with water and soap | 2 (1.8) | 112 (98.2) | 1 | |
| Yes only with water | 13 (9.2) | 129 (90.8) | 5.643 (1.247–25.548) | 0.025 | |
| No | 18 (40.0) | 27 (60.0) | 37.333 (8.164–170.714) | 0.001 | |
| Fingernail status | Trimmed | 4 (2.2) | 174 (97.8) | 1 | |
| Untrimmed | 29 (23.6) | 94 (76.4) | 10.490 (3.780–29.09) | 0.001 | |
| After blowing nose | Yes with water and soap | 7 (8.0) | 81 (92.0) | 1 | |
| Yes only with water | 11 (11.7) | 83 (88.3) | 0.919 (0.401–2.107) | 0.842 | |
| No | 15 (12.6) | 104 (87.4) | 0.599 (0.233–1.538) | 0.287 | |
| Touch food with bare hands | No | 16 (14.0) | 98 (86.0) | 1 | |
| Yes | 17 (9.1) | 170 (90.9) | 1.597 (0.772–3.302) | 0.207 | |
| Years of service | ≤1 | 9 (25.0) | 27 (75.0) | 3.72 (1.76–78.50) | 0.001 |
| 1–2 | 9 (21.4) | 33 (78.6) | 0.818 (0.285–2.349) | 0.709 | |
| > 2 | 15 (6.7) | 208 (93.3) | 1 | ||
| Certified in food preparation and handling | No | 29 (11.5) | 224 (88.5) | 1 | |
| Yes | 4 (8.3) | 44 (91.7) | 0.702 (0.235–2.097) | 0.527 | |
| Medical check-up | No | 10 (18.5) | 44 (81.5) | 1 | |
| Yes | 23 (9.3) | 224 (90.7) | 1.99 (1.01–3.93) | 0.04 | |
Key: a (COR = Crude odds ratio); b (CI=Confidence interval);1(referent)