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Table 1 Risk factors in Salmonella carriers

From: High prevalence of typhoidal Salmonella enterica serovars excreting food handlers in Karachi-Pakistan: a probable factor for regional typhoid endemicity

 

Risk factors

Salmonella carrier

p value

(Typhoidal + non-typhoidal)

Yes (n = 19)

No (n = 190)

1

Socioeconomic status

 

Low

4 (21 %)

90 (47.4 %)

0.029

Middle

15 (78.9 %)

90 (47.4 %)

High

0

10 (5.3 %)

2

Washing of hands before taking meal

Always

12 (63.15 %)

169 (88.9 %)

0.005

Never

7 (36.8 %)

21 (11 %)

3

Eating habit

Always eat food cooked at home

9 (47.4 %)

79 (41.6 %)

0.400

Eat from small restaurant (Thelas/Chapra hotels)

10 (52.6 %)

111 (58.4 %)

4

Use of soap for washing

Always

13 (68.4 %)

108 (56.8 %)

0.234

Sometime

6 (31.6 %)

82 (43.1 %)

5

Washing of fruits and vegetables before consumption

Always

4 (21 %)

108 (56.8 %)

0.002

Sometimes/never

15 (78.9 %)

82 (43 %)