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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