Table 5.
Multivariable logistic regression on associated risk factors with intestinal parasites and Salmonella typhi infection among food handlers working in catering establishments in Dawuro Zone, South-Western Ethiopia, March to July 2019 (N = 402).
| Variables | Response category | Positive for intestinal parasites and Salmonella | P value | AOR (95% CI) | |
|---|---|---|---|---|---|
| Yes | No | ||||
| Age (in years) | <20 | 18 | 80 | 1 | |
| 20-40 | 55 | 191 | 0.239 | 0.602 (0.258-1.402) | |
| ≥40 | 35 | 23 | 0.034 | 0.436 (0.203-0.937) | |
| Level of education | No education | 36 | 25 | 0.037 | 2.142 (1.048-4.378) |
| Primary | 47 | 129 | 0.768 | 1.090 (0.614-1.936) | |
| Secondary and above | 25 | 140 | 1 | ||
| Hand washing practice after visiting the latrine | Not wash | 59 | 31 | 0.001 | 4.355 (1.771-10.708) |
| Water only | 42 | 208 | 0.131 | 2.199 (0.790-6.121) | |
| Water and soap | 7 | 55 | 1 | ||
| Cover mouth with tissue paper, when coughing or sneezing accidentally during food preparation | Yes | 44 | 238 | 1 | |
| No | 64 | 58 | 0.018 | 0.530 (0.312-0.899) | |
| Store foods which are capable of supporting microorganisms' growth in the refrigerator | Yes | 27 | 243 | 1 | |
| No | 81 | 51 | 0.004 | 0.465 (0.275-0.787) | |
| Medical checkup (in the last four months) | Yes | 15 | 62 | 1 | |
| No | 93 | 232 | 0.004 | 0.278 (0.116-0.667) | |
| Fingernail status | Trimmed | 30 | 218 | 1 | |
| Untrimmed | 78 | 76 | 0.000 | 0.382 (0.229-0.635) | |