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Table 6 The effect of demographic characteristics towards the knowledge and practice of abattoir and butcher shop workers on meat safety

From: Food safety knowledge and practice of abattoir and butcher shop workers: a health risk management perspective

Categorical predictor dummy variables

Knowledge

Practice

Wald’s X2- test

p-value

OR

95% CI for OR

Wald’s X2- test

p-value

OR

95% CI for OR

Location

  Dessie vs. Kombolcha

0.000

0.985

1.01

0.43–2.36

0.350

0.554

1.20

0.66–2.20

Age

  31–40 vs. 18–30

0.052

0.820

1.15

0.34–3.89

12.411

0.001

7.25

2.41–21.81

  41–62 vs. 18–30

0.564

0.453

1.59

0.48–5.31

1.184

0.277

1.93

0.59–6.32

Sex

  Female vs. Male

0.302

0.583

1.27

0.55–2.93

3.962

0.047

1.87

1.01–3.38

Educational level

  Primary vs. Illiterate

1.238

0.266

0.27

0.03–2.71

0.610

0.435

1.57

0.51–4.82

  Secondary vs. Illiterate

1.722

0.189

0.21

0.02–2.14

3.191

0.074

2.58

0.91–7.32

  Tertiary vs. Illiterate

3.083

0.079

3.15

0.88–11.33

1.414

0.234

1.82

0.68–4.91

Employment

  Contract vs. Daily

5.438

0.020

0.09

0.01–0.68

3.104

0.078

2.50

0.90–6.93

  Permanent vs. Daily

7.254

0.007

0.29

0.12–0.71

13.634

0.001

4.78

2.08–10.98

Occupation

  Abattoir vs. Butcher

1.114

0.291

0.64

0.28–1.47

24.616

0.001

7.09

3.27–15.36

  1. Wald’s X2− test  Wald’s chi−square test,  p−value Probability value, OR Odds ratio, 95% CI 95 percent confidence interval, (Dessie, 2022)