Prevalence and Antimicrobial Susceptibility Pattern of E. coli O157:H7 Isolated from Traditionally Marketed Raw Cow Milk in and around Asosa Town, Western Ethiopia
Table 4
Summary of questionnaire data.
Risk factors
Cafeteria
Household
Vender
Farmer
Total
Knowledge about keeping quality of milk
Nonsatisfactory
12 (80.0%)
24 (80.0%)
37 (92.3%)
38 (95.0%)
111 (88.8%)
Satisfactory
3 (20.0%)
6 (20.0%)
3 (7.7%)
2 (5.0%)
14 (11.2%)
Water for sanitation
Well
2 (10.0%)
0 (0%)
13 (65.0%)
5 (25.0%)
20 (16.0%)
Pipe
10 (73.4%)
13 (77.5%)
20 (30%)
14 (45%)
57 (45.6%)
Both
3 (6.20%)
17 (35.4%)
7 (14.6)
21 (43.8)
48 (38.4%)
Frequency of sanitation
Usually
10 (67.5%)
12 (40.0%)
19 (47.5%)
16 (40.0%)
57 (45.6%)
Sometimes
5 (33.5%)
18 (60.0%)
21 (52.5%)
24 (60.0%)
68 (54.4%)
Washing equipment
Only water
4 (26.7%)
12 (86.7%)
23 (82.5%)
24 (87.5%)
63 (50.4%)
Water & detergents
11 (17.7%)
18 (29.0%)
17 (27.4%)
16 (25.8%)
62 (49.6%)
Containers
Plastic container
10 (11.5%)
24 (27.6%)
24 (27.6%)
29 (33.3%)
87 (70.7%)
Stainless steel
5 (13.2%)
6 (15.8%)
16 (42.1%)
11 (28.9%)
28 (29.3%)
Sources of milk
Town
3 (5.1%)
16 (27.1%)
0 (0%)
40 (67.8%)
59 (47.2%)
Village
12 (18.2%)
14 (21.2%)
40 (60.6%)
0 (0%)
66 (52.8%)
Knowledge of keeping quality of milk gained
From parents
3 (33.3%)
11 (53.3%)
15 (27.5%)
17 (57.5%)
46 (36.8%)
Observations
8 (14.0%)
11 (19.3%)
22 (38.6%)
16 (28.1%)
57 (45.6%)
Formal training
4 (13.4%)
8 (10%)
3 (12.5%)
7 (7.5%)
22 (17.6%)
Time required to reach the market
≤1 hour
2 (4.0%)
7 (14.0%)
6 (12.0%)
35 (70.0%)
50 (40.0%)
1-2 hours
4 (16.7%)
6 (25.0%)
9 (37.5%)
5 (20.8%)
24 (19.2%)
2:01–5 hours
4 (15.4%)
14 (53.8%)
8 (30.8%)
0 (0%)
26 (20.8%)
>5 hours
5 (20.0%)
3 (12.0%)
17 (68.0%)
0 (0%)
25 (20.0%)
Lack of awareness and knowledge about sources and detection of contamination, public health impacts of contaminated milk, and necessary steps to control pathogens. With awareness and knowledge about sources of contamination, public health impacts of contaminated milk and necessary steps to control pathogens. Sources of the milk from where milk was transported on foot and took more than an hour.
