Table 3.
Factors associated with prevalence of Salmonella spp. and S. aureus contamination and co-contamination in samples from Cambodian markets using logistic regression.
| Pathogens | Variables | Odds Ratio | 95% CI | Coefficient | S.E. | p-Value |
|---|---|---|---|---|---|---|
| Salmonella spp. & Staphylococcus aureus | Species (chicken compared to pork) | 1.28 | 0.78–2.1 | 0.25 | 0.25 | 0.32 |
| Sample (meat compared to cutting board) | 4.66 | 1.97–11.03 | 1.54 | 0.44 | <0.001 | |
| Market type (supermarket compared to traditional market) | 0.11 | 0.01–0.84 | −2.18 | 1.02 | 0.034 | |
| Season (dry compared to wet season) | 0.64 | 0.3–1.36 | −0.45 | 0.38 | 0.24 | |
| Constant | −3.05 | 0.44 | <0.001 | |||
| Salmonella spp. | Species (chicken compared to pork) | 1.03 | 0.72–1.46 | 0.03 | 0.18 | 0.86 |
| Sample (meat compared to cutting board) | 1.47 | 0.96–2.24 | 0.38 | 0.22 | 0.07 | |
| Market type (supermarket compared to traditional market) | 0.51 | 0.24–1.1 | −0.67 | 0.39 | 0.09 | |
| Season (wet compared to dry season) | 1.89 | 1.16–3.06 | 0.63 | 0.25 | 0.01 | |
| Constant | −0.69 | 0.21 | 0.001 | |||
| Staphylococcus aureus | Species (chicken compared to pork) | 1.60 | 1.07–2.37 | 0.47 | 0.2 | 0.021 |
| Sample (meat compared to cutting board) | 3.55 | 2.05–6.15 | 1.27 | 0.28 | <0.001 | |
| Market type (supermarket compared to traditional market) | 0.04 | 0.01–0.3 | −3.2 | 1.02 | 0.002 | |
| Season (wet compared to dry season) | 0.26 | 0.12–0.51 | −1.37 | 0.36 | <0.001 | |
| Constant | −1.89 | 0.28 | <0.001 |