Isolation and Identification of Staphylococcus aureus from Milk and Milk Products, Associated Factors for Contamination, and Their Antibiogram in Holeta, Central Ethiopia

Table 4

Results of the analysis of the association of the prevalence of Staphylococcus aureus in milk products with independent variables.

Variables	Categories	No. of tested	No. of positive	Percent	P value
Sample type	Cottage cheese	28	4	14.29	0.504
	Curd milk	29	7	24.14
Hygiene of the product container	Moderate	31	3	9.68	0.089
	Poor	26	8	30.77
Long nails, and unclean and decorated hand	No	31	0	0.00	≤0.001
	Yes	26	11	42.31
Have food safety information	Yes	29	5	17.24	0.747
	No	28	6	21.43
Wipe hands on dirty clothes	No	34	3	8.82	0.020
	Yes	23	8	34.78
Agents of food-borne disease are found everywhere	No	28	5	17.86	1.000
	Yes	29	6	20.69
Microorganisms are present on human skin	No	23	4	17.39	1.000
	Yes	34	7	20.59