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 %) |