Prevalence of Intestinal Parasites and Salmonella typhi among Food Handlers Working in Catering Establishments of Public Institutes Found in Dawuro Zone, South-Western Ethiopia
Table 5
Multivariable logistic regression on associated risk factors with intestinal parasites and Salmonella typhi infection among food handlers working in catering establishments in Dawuro Zone, South-Western Ethiopia, March to July 2019 ().
Variables
Response category
Positive for intestinal parasites and Salmonella
value
AOR (95% CI)
Yes
No
Age (in years)
<20
18
80
1
20-40
55
191
0.239
0.602 (0.258-1.402)
≥40
35
23
0.034
0.436 (0.203-0.937)
Level of education
No education
36
25
0.037
2.142 (1.048-4.378)
Primary
47
129
0.768
1.090 (0.614-1.936)
Secondary and above
25
140
1
Hand washing practice after visiting the latrine
Not wash
59
31
0.001
4.355 (1.771-10.708)
Water only
42
208
0.131
2.199 (0.790-6.121)
Water and soap
7
55
1
Cover mouth with tissue paper, when coughing or sneezing accidentally during food preparation
Yes
44
238
1
No
64
58
0.018
0.530 (0.312-0.899)
Store foods which are capable of supporting microorganisms’ growth in the refrigerator
