Methicillin-Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México

Table 2

Differential contamination by S. aureus in Mexican artisanal cheese.

Variable	Contamination status			Odds ratio^a		Log CFU/g^b
	Positive	Negative	OR	95% CI	p value
Cheese
Fresco	11	4	8.25	(1.32–56.17)	0.007	5.65 ± 1.55
Requeson	6	10	1.18	(0.31–11.14)	0.445	4.31 ± 1.27
Cotija	11	4	8.25	(1.32–56.17)	0.007	5.05 ± 1.39
Adobero	12	4	12	(1.75–94.20)	0.002	5.34 ± 1.43
Oaxaca	4	12		1		4.54 ± 2.08

^aCalculated by logistic regression model; ^bthe results represent median ± standard deviation.