Factors Associated with Foodborne Pathogens among Food Handlers: A Case Study of Thika, Kiambu County, Kenya

Table 10

Multivariate analysis to determine factors predictive of foodborne pathogens.

Variable	β	Standard error	Adjusted odds ratio	95% Confidence interval		P-value
				Lower	Upper
Gender (Ref.: Male)	−2.324	0.595	0.098	0.0304	0.315	<0.001
Training on food safety practices (Ref.: Male)	−1.956	0.577	0.141	0.439	0.046	0.001
Valid medical examination certificate (Ref.: No)	−0.363	0.413	0.696	0.3092	1.565	0.379
Washes hands with soap and water before handling food (Ref.: No)	−0.118	0.346	0.889	0.4510	1.751	0.732
Cleans food contact surfaces before and after preparing food (Ref.: No)	−0.008	0.361	0.992	0.4889	2.013	0.982
Boils or treats water before serving it to the customers (Ref.: Yes)	1.113	0.465	3.043	1.2225	7.577	0.017