Table 6 Risk factors associated with Salmonella contamination at milk production and collection level

Milk producers

Have you ever attended food safety training?

Yes

103

26 (25.2)

17.2–34.7

2.7

No

81

6 (7.4)

2.7–15.4

1

Total

184

32 (17.4)

12.2–23.6

What water temperature do you use for cow udder washing?

Cold

62

16 (25.8)

15.5–38.5

1.7

Warm

115

15 (13.1)

7.5–20.6

1

Total

177

31 (17.5)

12.2–23.9

Do you mix milk from a diseased animal with that from healthy ones?

Yes

1

1 (100.0)

2.5

7.2

No

102

17 (16.7)

10.0–25.3

1

Total

103

18 (17.5)

10.7–26.2

What type of milk handling container do you use?

Aluminum can

13

6 (46.1)

19.2–74.8

2

Mazzi can

7

1 (14.3)

0.3–57.8

1

Plastic container

164

25 (15.2)

10.1–21.7

1.1

Total

184

32 (17.4)

12.2–23.6

Milk collectors

How do you refrigerate milk?

Bulk tankers

4

1 (5.0)

0.1–24.8

1

Deep freezers (−20 °C)

4

7 (16.7)

6.9–31.4

3

Refrigerators (+ 4 °C)

29

17 (30.4)

18.8–44.1

4.5

Total

37

25 (21.2)

14.6–26.6

What type of milk handling containers do you use?

Aluminum cans

15

21 (20.8)

13.3–30.0

1.1

Plastic containers

31

9 (13.2)

6.2–23.6

1

Both

12

7 (46.7)

21.3–73.4

1.6

Total

58

37 (20.1)

14.6

Do you filter milk?

Yes

49

29 (25.0)

17.4–33.9

1.8

No

9

8 (11.8)

5.2–21.8

1

Total

58

37 (20.1)

14.6–26.6