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.

Predictors	E. coli			Sig.	Coliforms			Sig.
	Odds	LCI	UCI		Odds	LCI	UCI
Food safety system in place (HACCP)	1.98	2.24	3.88		1.97	0.41	8.89	NS
Traceability	0.95	0.04	1.30	NS	0.57	0.09	3.4	NS
Product withdrawal and recall system	1.10	1.01	1.62		1.14	1.02	2.39
Availability of food safety training programmes	1.27	1.02	2.52		2.08	1.41	7 .27
Availability of documentation and quality manuals	0.44	0.15	2.74	NS	1.79	0.302	2.58	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 or coliforms. HACCP, hazard analysis critical control point.