Table 5.
Analyses of risk factors for nasal carriage with S. aureus (2002)
| Variable | Univariate analysis | Multivariate analysis | ||||
|---|---|---|---|---|---|---|
| Carriers (%) | Non-carriers (%) | P value | OR (95% CI) | P value | aOR (95% CI) | |
| Gender | ||||||
| Male | 95 (38·9) | 149 (61·1) | 0·08 | – | ||
| Female | 110 (31·9) | 235 (68·1) | ||||
| Smoking | ||||||
| Yes | 18 (34·6) | 34 (65·4) | 0·58 | – | ||
| No | 81 (30·7) | 183 (69·3) | ||||
| Age, years | ||||||
| ⩽40 | 99 (44·2) | 125 (55·8) | 0·08 | – | ||
| >40 | 110 (30·1) | 255 (69·9) | ||||
| Years of experience as a food handler | ||||||
| ⩽1 | 18(40·0) | 27 (60) | 0·104 | – | ||
| 2–3 | 52 (28·7) | 129 (71·3) | ||||
| 4–5 | 32 (34·0) | 62 (66) | ||||
| ⩾6 | 103 (38·2) | 167 (61·8) | ||||
| Handled raw meat regularly | ||||||
| Yes | 114 (38·4) | 183 (61·6) | 0·062 | 1·38 (0·98–1·94) | ||
| No | 91 (31·1) | 202 (68·9) | ||||
| Handled cooked meat regularly | ||||||
| Yes | 119 (38·5) | 190 (61·5) | 0·044* | 1·42 (1·01–1·99) | 0·023 | 1·49 (1·06–2·11) |
| No | 86 (30·6) | 195 (69·4) | ||||
| Handled vegetables regularly | ||||||
| Yes | 109 (36·7) | 188 (63·3) | 0·33 | – | ||
| No | 96 (32·9) | 196 (67·1) | ||||
| Handled dairy or creamy desserts regularly | ||||||
| Yes | 41 (36·6) | 71 (63·4) | 0·67 | – | ||
| No | 164 (34·3) | 314 (65·7) | ||||
| Handled bakery items regularly | ||||||
| Yes | 64 (37·2) | 108 (62·8) | 0·42 | – | ||
| No | 141 (33·7) | 277 (66·3) | ||||
| Handled rice, congee or noodles regularly | ||||||
| Yes | 80 (35·7) | 144 (64·3) | 0·69 | – | ||
| No | 125 (34·2) | 241 (65·8) | ||||
| Handled salad regularly | ||||||
| Yes | 35 (41·7) | 49 (58·3) | 0·15 | – | ||
| No | 170 (33·6) | 336 (66·4) | ||||
OR, Odds ratio, aOR, adjusted odds ratio; CI, confidence interval.
*
The difference is statistically significant.