Research Article
Prevalence and Associated Risk Factors of Salmonella, Shigella, and Intestinal Parasites among Food Handlers in Motta Town, North West Ethiopia
Table 1
Bivariate and multivariate analyses of risk factors associated with intestinal parasites in food handlers in Motta town, North West Ethiopia.
| | Variable (n = 10) | Neg. N (%) | Pos. N (%) | Total N (%) | COR (95% CI) | value | AOR (95% CI) | value |
| | Sex | | Male | 33 (80.5) | 9 (19.5) | 42 (17.3) | 1 | | | | | Female | 143 (71) | 58 (29.9) | 201 (82.7) | 1.487 (0.670–3.302) | 0.329 | | | | Age in years | | ≤20 | 69 (68.3) | 32 (31.7) | 101 (41.6) | 1 | | | | | 21–35 | 100 (77.5) | 29 (22.5) | 129 (53.1) | 0.625 (0.347–1.127) | 0.118 | 0.509 (0.216–1.201) | 0.123 | | 36–50 | 7 (53.8) | 6 (46.2) | 13 (5.3) | 1.848 (0.575–5.944) | 0.303 | 0.981 (0.179–5.378) | 0.983 | | Educational level | | Illiterate | 31 (60.8) | 20 (29.2) | 51 (21) | 1 | | | | | Read and write | 4 (75.0) | 1 (25) | 5 (2.1) | 0.388 (0.040–3.722) | 0.411 | 0.116 (0.009–1.488) | 0.098 | | Primary: 1–4 | 13 (61.9) | 9 (38.1) | 22 (9) | 1.073 (0.387–2.973) | 0.892 | 2.119 (0.512–8.767) | 0.300 | | Primary: 5–8 | 61 (74.4) | 21 (25.6) | 82 (34) | 0.534 (0.252–1.129) | 0.101 | 0.974 (0.335–2.834) | 0.961 | | Secondary: 9–12 | 49 (76.5) | 15 (23.5) | 64 (26.3) | 0.474 (0.212–1.063) | 0.070 | 0.530 (0.169–1.662) | 0.276 | | College and above | 18 (94.3) | 1 (5.7) | 19 (7.8) | 0.086 (0.011–0.697) | 0.022 | 0.114 (0.007–1.906) | 0.131 | | Service year | | <1 year | 100 (75.2) | 33 (24.8) | 133 (54.7) | 1 | | | | | ≥1 year | 76 (69.7) | 34 (30.1) | 110 (45.3) | 1.356 (0.771–2.383) | 0.291 | | | | Training certified | | Yes | 4 (80.0) | 1 (20.0) | 5 (2.1) | 1 | | | | | No | 172 (72.2) | 66 (27.8) | 238 (98) | 1.535 (0.168–13.986) | 0.704 | | | | Fingernail status | | Trimmed | 120 (85.7) | 20 (14.3) | 140 (57.6) | 1 | | | | | Untrimmed | 56 (54.4) | 47 (45.6) | 103 (42.3) | 5.036 (2.731–9.285) | <0.001 | 4.067 (1.832–9.027) | 0.001 | | Regular hand washing with detergent after toilet | | Yes | 119 (83.2) | 24 (16.8) | 143 (59) | 1 | | | | | No | 57 (57.0) | 43 (43.0) | 100 (41) | 3.740 (2.072–6.753) | <0.001 | 1.682 (0.709–3.987) | 0.238 | | Preparing food during diarrhea, GI discomfort | | Yes | 70 (74.5) | 24 (25.5) | 94 (38.6) | 0.845 (0.472–1.515) | 0.572 | | | | No | 106 (71.1) | 43 (29.9) | 149 (61.3) | 1 | | | | | Hand washing with soap before food preparation | | Yes | 103 (88.0) | 14 (22.0) | 117 (48) | 1 | | | | | No | 73 (57.9) | 53 (42.1) | 126 (52) | 5.341 (2.758–10.344) | <0.001 | 1.693 (0.679–4.222) | 0.259 | | Availability of clean toilet facility | | Yes | 103 (79.8) | 26 (20.2) | 129 (53) | 1 | | | | | No | 73 (64.0) | 41 (36) | 149 (61) | 2.225 (1.251–3.951) | 0.006 | 1.313 (0.556–3.099) | 0.534 | | Using common knife for meat and vegetables | | Yes | 42 (75.0) | 14 (25.0) | 56 (23) | 0.843 (0.426–1.669) | 0.624 | | | | No | 134 (71.6) | 53 (28.4) | 187 (77) | 1 | | | | | Regular hand washing with soap before eating | | Yes | 100 (81.3) | 23 (18.7) | 123 (50.6) | 1 | | | | | No | 76 (63.3) | 44 (36.6) | 120 (49.4) | 2.517 (1.401–4.522) | 0.002 | 1.401 (0.581–3.377) | 0.453 | | Washing fruit before eating | | Yes | 113 (87.6) | 16 (12.4) | 129 (53) | 1 | | | | | No | 63 (55.3) | 51 (44.7) | 114 (47) | 5.717 (3.013–10.849) | <0.001 | 4.428 (1.857–10.56) | 0.001 | | Regular shoe wearing habit | | Yes | 124 (80.5) | 30 (19.5) | 154 (63.4) | 1 | | | | | No | 52 (58.4) | 37 (41.6) | 89 (36.6) | 2.941 (1.646–5.254) | <0.001 | 2.311 (1.020–5.23) | 0.045 | | Wearing kitchen coat during food processing | | Yes | 94 (71.2) | 38 (28.8) | 132 (54.3) | 1 | | | | | No | 82 (73.9) | 29 (26.1) | 111 (45.7) | 0.875 (0.496–1.542) | 0.644 | | | | Cleaning utensils | | Yes | 145 (85.8) | 24 (14.2) | 154 | 1 | | | | | No | 31 (41.9) | 43 (58.1) | 89 | 8.380 (4.453–15.771) | <0.001 | 5.690 (2.382–13.59) | <0.001 |
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Note. AOR = adjusted odds ratio, COR = crude odds ratio, CI = confidence interval.
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