Research Article
Effect of Structural Condition of Milk Processing Facilities and Food Safety Systems on Escherichia coli and Coliforms Presence in Cultured Buttermilk
Table 5
Odds ratio estimate and lower (LCI) and upper confidence interval (UCI) of cultured buttermilk from milk processors with different food safety systems (absent vs. present) having E. coli or coliforms.
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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 or coliforms. HACCP, hazard analysis critical control point. |