Occurrence and Antimicrobial Susceptibility Profile of Salmonella Isolates from Animal Origin Food Items in Selected Areas of Arsi Zone, Southeastern Ethiopia, 2018/19
Table 3
A Chi-square analysis of association of the putative risk factors associated with Salmonella spp. prevalence in the animal origin food items in the selected study settings.
Variables category
Number tested
N (%)
χ2 (p value)
Sample type
9.563 (0.096)
Kitfo
32
4 (12.5)
Kurt
32
3 (9.4)
Dulet
32
7 (21.9)
Egg sandwich
32
1 (3.1)
Raw milk
32
2 (6.3)
Cream cake
32
1 (3.1)
Catering establishments
10.469 (0.016)
Hotel
14
4 (28.6)
Restaurant
82
10 (12.2)
Cafeteria
87
3 (3.45)
Retail shop
9
1 (11.1)
Protective clothing
8.288 (0.004)
Used
98
15 (15.3)
Not used
94
3 (3.2)
Source of contamination
6.539 (0.032)
Unclean cutting board#
22
4 (18.2)
Dirty knife#
12
3 (25)
Handling with unclean equipment and hands
158
11 (6.9)
Manner of hand washing
13.834 (0.000)
Rinsing with water only
41
10 (24.4)
Using detergents and water
151
8 (5.3)
Money handling
8.019 (0.020)
Butcher with bare hand
14
4 (28.6)
Cashier
11
2 (18.2)
Service woman/man
167
12 (7.2)
Cutting table (board) available
6.320 (0.053)
Single for minced meat
85
12 (14.1)
Separate for minced meat
11
2 (18.2)
Not available
96
4 (4.2)
Origin of the sample
7.261 (0.117)
Dera
36
4 (11.1)
Iteya
31
0
Asella
62
7 (11.3)
Bekoji
37
2 (5.4)
Gobessa
26
5 (19.2)
#, for minced meat; N, number of isolates; , statistically significant; , statistically highly significant.
