Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk
Table 3
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.
Area
Predictor
Odds
LCI
UCI
Sig.
Buildings
Outer walls (poor vs. good)
3.64
0.81
16.33
NS
Gutters and pipes (poor vs. good)
1.34
0.34
5.25
NS
Ceiling (poor vs. good)
0.99
1.21
4.61
Windows (poor vs. good)
2.02
1.44
9.28
Milk reception
Isolation (enclosed vs. open)
2.04
1.07
3.23
Washing water (unfiltered vs. filtered)
1.77
2.16
3.68
Drainage (poor vs. good)
1.11
0.84
0.57
Footbath (absent vs. present)
0.43
0.04
4.3
NS
Processing area
Walls (poor vs. good)
3.03
0.93
9.96
NS
Ventilation (poor vs. good)
0.89
1.32
3.13
Floors (poor vs. goods)
0.72
0.21
2.49
NS
Drains (poor vs. good)
0.422
0.03
5.55
NS
Windows (poor vs. good)
2.32
2.04
5.01
Packaging
Walls (poor vs. good)
1.04
0.28
3.8
NS
Ventilation (poor vs. good)
0.53
0.11
2.59
NS
Floors (poor vs. good)
1.14
0.36
3.63
NS
Ceilings (poor vs. good)
1.56
0.44
5.52
NS
Drains (poor vs. good)
3.03
0.87
11.1
NS
Windows (poor vs. good)
1.21
0.27
5.39
NS
Storage
Temperature (poor vs. good)
1.08
0.25
4.73
NS
Ventilation (poor vs. good)
0.45
0.13
1.58
NS
Walls (poor vs. good)
2.65
0.69
10.21
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.
