Table 1 Factors associated with bacterial infection isolated from food handlers (n = 387) in Wolaita Sodo meal serving facilities, 2017
Associated factors | Positivity COR | AOR (95% CI) | P value |
|---|---|---|---|
Age | |||
 ≤ 20 | 92(23.1%) | 3.42(2.51–5.67) | 0.0 |
 > 20 | 306(76.9%) | 1 |  |
Work experience (years) | |||
 ≤ 2 | 135(33.9%) | 1.52(1.04–3.7) | 0.8712 |
 > 2 | 263(76.1%) | 1 |  |
Raw meat eating habit | |||
 Yes | 369(92.8%) | 3.3(2.4–4.6) | 0.001 |
 No | 29(7.2%) | 1 |  |
Hand wash after toilet | |||
 No | 93(23.4%) | 2.31(1.34–3.84) | 0.0046 |
 Yes | 305(76.6%) |  |  |
Hand wash after touching dirty materials | |||
 Yes | 225(56.5%) | 2.4(1.7–3.5) | 0.0025 |
 No | 173(43.5%) |  |  |
Trimmed finger nail | |||
 Yes | 95(23.9%) |  |  |
 No | 303(72.1%) | 1.78(1.24–2.88) | 0.094 |
Food hygiene training | |||
 Yes | 80(20.1%) |  |  |
 No | 318(79.9%) | 2.14(1.55–4.91) | 0.1206 |