Occurrence and Antimicrobial Susceptibility Profile of Salmonella Isolates from Animal Origin Food Items in Selected Areas of Arsi Zone, Southeastern Ethiopia, 2018/19

Table 4

Multivariable logistic regression analysis of putative risk factors associated with Salmonella occurrence in animal origin food in the selected study areas.

Variables category	Number of tested samples	Number of positive samples N (%)	Odds ratio		value
			COR (95% CI)	AOR (95% CI)
Catering establishments					0.059
Hotel	14	4 (28.6)	R	R
Restaurant	82	10 (12.1)	3.2 (0.296, 34.588)	5.048 (0.274, 93.105)
Cafeteria	87	3 (3.45)	1.1 (0.125, 9.844)	4.674 (0.300, 72.868)
Retail shop	9	1 (11.1)	0.286 (0.027, 3.076)	0.348 (0.025, 4.772)
Protective clothing					0.010
Used	98	15 (15.3)	5.482 (1.532, 19.614)	7.171 (1.603, 32.083)
Not used	94	3 (3.2)	R	R
Source of contamination					0.551
Unclean cutting board	22	4 (18.2)	R	R
Dirty knife	12	3 (25)	2.970 (0.855, 10.310)	0.559 (0.094, 3.332)
Handling with unclean equipment and hands	158	11 (6.9)	4.455 (1.052, 18.861)	1.846 (0.325, 10.492)
Manner of hand washing					0.001
Using detergents and water	41	10 (24.4)	R	R
Rinsing with water only	151	8 (5.3)	5.766 (2.105, 15.792)	14.203 (3.088, 65.330)
Money handling					0.990
Butcher with bare hand	14	4 (28.6)	R	R
Cashier	11	2 (18.2)	5.167 (1.408, 18.954)	0.998 (0.151, 6.479)
Service woman/man	167	12 (7.2)	2.870 (0.556, 14.810)	1.016 (0.099, 10.418)

AOR, adjusted odds ratio; COR, crude odds ratio; CI, confidence interval; R, reference.