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Table 4 Multivariate analysis of intestinal parasitic infections and potential hygiene risk factors among food handlers at Arba Minch University Students Cafeteria, Arba Minch, South Ethiopia, April- June 2015

From: Prevalence and factors associated with intestinal parasitic infections among food handlers of Southern Ethiopia: cross sectional study

Variables

Negative

Positive

Crude OR (95 % CI)

P-value

Adjusted OR (95 % CI)

P-value

No. (%)

No. (%)

Hand washing after toilet

 With water only

100(61)

64(39)

1.827(1.178–2.834)

0.007

1.710 (1.057–2.765)

0.029

 With water and soap

157(74)

55(26)

1.00

 

1.00

 

Hand washing before food handling

 With water only

125(63)

74(27)

1.790(1.142–2.804)

0.011

1.691 (1.040–2.749)

0.034

 With water and soap

130(75)

43(25)

1.00

 

1.00

 

Preparing food when suffering from diseases like diarrhea, cold or skin diseases

 No

33(85)

6(15)

1.00

 

1.00

 

 Yes

224(66.5)

113(33.5)

0.360(0.147–0.885)

0.026

3.077(1.165–8.127)

0.023

Using common knife for cutting raw flesh food and other food

 No

97(74)

29(26)

1.00

 

1.00

 

 Yes

160(64)

90(36)

0.532(0.326–0.866)

0.011

1.715 (1.008–2.917)

0.046