Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

Table 5 Overall total prevalence of Salmonella in raw and pasteurized milk, along a value chain, and in different regions of Ethiopia

Variable	Observation	Sample size	Salmonella-positive (n)	Salmonella-positive (%)	OR^a	χ^{2 b}	P-value
Milk Type	Raw milk	366	72	19.7	1.6	9.4	0.002
	Pasteurized milk	366	42	11.5	1
	Total	732	114	15.6
Value chain	Producer	183	33	18.1	1.8	11.4	0.01
	Collector	183	39	21.3	2
	Processor	183	25	13.7	1.4
	Retailer	183	17	9.3	1
	Total	732	114	15.6
Region	Oromia	384	66	17.2	1.4	2.7	0.260
	SNNPs	192	30	15.6	1.3
	Amhara	156	18	11.5	1
	Total	732	114	15.6

ISSN: 2731-9245