Table 5. Final multivariable logistic regression model for risk factors associated with Salmonella contamination of seafood products sold in Bangkok, Thailand.
| Parameters | OR | S.E. | 95% C.I. | P-value |
|---|---|---|---|---|
| Type of seafood | ||||
| Shrimp1 | 1.0 | – | – | – |
| Oyster | 0.48 | 0.089 | [0.331–0.689] | <0.0001 |
| Blood cockle | 0.19 | 0.045 | [0.119–0.303] | <0.0001 |
| Asian seabass | 1.06 | 0.638 | [0.328–3.450] | 0.919 |
| Sampling district | ||||
| Din Daeng1 | 1.0 | – | – | – |
| Huay Kwang | 1.66 | 0.232 | [1.259–2.182] | <0.0001 |
| Samphanthawong | 0.43 | 0.046 | [0.351–0.532] | <0.0001 |
| Dusit | 1.42 | 0.120 | [1.205–1.676] | <0.0001 |
| Retail display condition | ||||
| No ice1 | 1.0 | – | – | – |
| On ice | 1.71 | 0.201 | [1.360–2.154] | <0.0001 |
| Regional source of seafood | ||||
| Central1 | 1.0 | – | – | – |
| Eastern | 3.46 | 0.670 | [2.325–5.141] | <0.0001 |
| Southern | 0.89 | 0.061 | [0.780–1.020] | 0.094 |
| Unidentified | 0.81 | 0.135 | [0.581–1.120] | 0.199 |
| Presence of E. coli | ||||
| No1 | 1.0 | – | – | – |
| Yes | 4.02 | 1.223 | [2.213–7.295] | <0.0001 |
| Presence of V. alginolyticus | ||||
| No1 | 1.0 | – | – | – |
| Yes | 1.37 | 0.212 | [1.008–1.851] | 0.044 |
| Presence of V. vulnificus | ||||
| No1 | 1.0 | – | – | – |
| Yes | 0.61 | 0.130 | [0.405–0.930] | 0.021 |
| Constant | 0.19 | 0.051 | [0.109–0.318] | <0.0001 |
Notes:
AIC = 368.67.
1
Reference group. OR, Odds ratio. S.E., standard error. C.I., confidence interval. AIC, Akaike information criterion.