Table 3.

Univariable logistic regression analysis of potential risk factors for human Campylobacter species positivity.

Potential risk factors	B	p-value	OR (95% CI)
Municipal tap water as sole household source of water	2.13	0.048	8.41 (1.02–69.21)
Stored water as common household source of water	2.22	0.007	9.19 (1.83–46.14)
Protect oneself when cleaning animal house	−3.032	0.000	0.05 (0.011–0.22)
Heard disease transmitted from animals to human	0.292	0.729	1.34 (0.26–6.98)
Slaughter domestic animals	0.96	0.377	2.61 (0.31–21.84)
Eat and/or taste raw or undercooked meat	0.46	0.524	1.59 (0.38–6.54)
Collect manure indoor and outdoor daily	3.715	0.001	41.1 (4.85–347.5)
Wash hands with soap before and after cooking	−2.98	0.000	0.05 (0.01–0.26)
Treat drinking water	−3.5	0.001	0.03 (0.004–0.253)
Owning mixed animal species	1.903	0.077	6.71 (0.81–55.22)
Occurrence of gastrointestinal disease symptoms	1.45	0.067	4.48 (0.9–22.27)
Cull sick animals for consumption	0.46	0.535	1.58 (0.37–6.69)
Animal Campylobacter positivity
Cattle	1.71	0.014	5.53 (1.4– 21.6)
Poultry	1.78	0.028	5.93 (1.21– 28.96)
Water Campylobacter positivity	1.86	0.008	6.42 (1.61– 25.53)

OR, odds ratio; CI, confidence interval; B, beta coefficient (this coefficient is the degree of change in the outcome variable for every 1-unit of change in the predictor variable).