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Table 4

Multivariate logistic regression analysis of confirmed fecal coliforms with selected explanatory variables (n = 123)

Study variablesConfirmed fecal coliforms
BWaldP-valueAOR with 95%CI
YesNo
Having legal license by FMHACA Yes 16 60 0.015 0.00 0.99 1.02 (0.17–6.27) 
No 19 28    Reference 
Primary source of drinking water for the food outlets Improved 20 76 −4.10 8.63 0.003 0.017 (0.001–0.26) 
Unimproved/unprotected spring, dug-wells and others 15 12    Reference 
Having continuous piped water in the food establishments Yes 43 −3.29 5.54 0.019 0.04 (0.002–0.58) 
No 32 45    Reference 
Type of drinking water storage equipment used by the food outlets at the time of visit Rough and untidy 19 20 2.72 5.85 0.016 15.16 (1.68–137.14) 
Easily cleanable 16 68    Reference 
Drinking water storage having a lid/cover in place at the time of visit Yes 73 −4.15 10.77 0.001 0.016 (0.001–0.19) 
No 27 15    Reference 
Method of drawing drinking water from the water storages Dipping 26 16 1.93 4.69 0.030 6.9 (1.20–39.63) 
Pouring 72    Reference 
Any method of drinking water treatment at the food establishment level Yes 12 60 −2.39 5.64 0.018 0.092 (0.013–0.66) 
No 23 28    Reference 
Food establishments having functional hand-washing facility with soap near the toilet No 23 22 2.66 6.54 0.011 14.35 (1.86–110.44) 
Yes 12 66    Reference 
Study variablesConfirmed fecal coliforms
BWaldP-valueAOR with 95%CI
YesNo
Having legal license by FMHACA Yes 16 60 0.015 0.00 0.99 1.02 (0.17–6.27) 
No 19 28    Reference 
Primary source of drinking water for the food outlets Improved 20 76 −4.10 8.63 0.003 0.017 (0.001–0.26) 
Unimproved/unprotected spring, dug-wells and others 15 12    Reference 
Having continuous piped water in the food establishments Yes 43 −3.29 5.54 0.019 0.04 (0.002–0.58) 
No 32 45    Reference 
Type of drinking water storage equipment used by the food outlets at the time of visit Rough and untidy 19 20 2.72 5.85 0.016 15.16 (1.68–137.14) 
Easily cleanable 16 68    Reference 
Drinking water storage having a lid/cover in place at the time of visit Yes 73 −4.15 10.77 0.001 0.016 (0.001–0.19) 
No 27 15    Reference 
Method of drawing drinking water from the water storages Dipping 26 16 1.93 4.69 0.030 6.9 (1.20–39.63) 
Pouring 72    Reference 
Any method of drinking water treatment at the food establishment level Yes 12 60 −2.39 5.64 0.018 0.092 (0.013–0.66) 
No 23 28    Reference 
Food establishments having functional hand-washing facility with soap near the toilet No 23 22 2.66 6.54 0.011 14.35 (1.86–110.44) 
Yes 12 66    Reference 
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