Prevalence and Antimicrobial Resistance Pattern of Salmonella, Shigella, and Intestinal Parasites and Associated Factor among Food Handlers in Dilla University Student Cafeteria, Dilla, Ethiopia

Table 2

Food preparation and personal hygiene related factors of food handlers in Dilla University students’ cafeteria, Southern Ethiopia (November 2018–September 2019) (n = 220).

Variables		Intestinal parasite isolated				value
		Positive	Percent	Negative	Percent
Job position	Preparation	41	33.6	81	66.4	0.113
	Cleaning utensil	5	31.2	11	68.8	0.200
	Host students	19	23.2	63	76.8	1
Medical checkups	Yes	1	0.9	112	99.1	<0.001
	No	64	59.8	43	40.2	1
Hands washing habit	Yes	64	29.6	152	70.4	0.185
	No	1	25	3	75	1
Finger nail status	Trimmed	54	30	126	70	0.353
	Not trimmed	11	27.5	29	72.5	1
Wear clean apron	Yes	43	30.9	96	69.1	0.345
	No	22	27.2	59	72.8	1
Wear hair garment	Yes	45	29.6	107	70.4	0.320
	No	20	29.4	48	70.6	1
Knowledge about salmonellosis	Yes	20	29	49	71	0.727
	No	45	29.8	106	70.2	1
Hands wash with soap	Only with water	12	26.7	33	73.3	0.673
	With soap	53	30.3	122	69.7	1
Source of water for drinking	Pipe	61	28.5	153	71.5	0.677
	Hand dug well	3	100	0	0	0.377
	Other	1	33.3	2	66.7	1
Unpasteurized milk	Yes	15	51.7	14	48.3	0.007
	No	50	26.2	141	73.803.	1
Eating raw meat	Yes	61	65.6	32	34.4	<0.001
	No	4	3.1	123	96.9	1
Eating uncooked vegetable	Yes	24	27.6	63	72.4	0.230
	No	41	30.8	92	69.2	1