Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk

Table 2

Odds ratio estimate and lower (LCI) and upper confidence interval (UCI) of cultured buttermilk from processors with features which are not in adequate conditions having E. coli or coliforms.

Predictors	Escherichia coli			Sig.	Coliforms			Sig.
	Odds	LCI	UCI		Odds	LCI	UCI
Type of processor (small-scale vs. large-scale)	1.18	1.43	3.22		1.29	0.46	3.62	NS
Clear signage (absent vs. present)	0.98	0.31	3.08	NS	0.47	0.15	1.48	NS
Dust proofing (absent vs. present)	0.25	0.04	1.30	NS	2.17	0.50	9.45	NS
Disinfection practices (absent vs. present)	2.5	1.53	12.1		0.56	0.13	2.47	NS
Insect-proof screens (absent vs. present)	1.33	1.37	5.2		0.56	1.14	2.33
Drainage (poor vs. good)	1.27	0.52	0.91		1.36	1.41	4.27
Access and traffic control (absent vs. present)	0.43	0.12	1.54	NS	1.08	0.302	3.83	NS

LCI, lowest confidence interval; UCI, upper confidence interval; sig., significance; NS, not significant (); . Higher odds ratio estimates indicate greater difference in likelihood of presence of E. coli.