Factors associated with Salmonella infection in patients with gastrointestinal complaints seeking health care at Regional Hospital in Southern Highland of Tanzania

Table 3 Proportion of Salmonella infection with participants’ behavior and practices

Variable	Total	Number of Positive	Prevalence (%)	(95% CI)	P-value
Source of water
Wells/River	90	22	24.4	16.7–34.2	0.015
Tape water	207	27	13.0	9.1–18.3
Drink untreated water
No	158	35	22.2	16.4–29.2	0.005
Yes	139	14	10.1	6.1–16.2
keep animal
Yes	131	23	17.6	12.0–24.9	0.679
No	164	26	15.9	11.1–22.2
Eat at restaurants
Yes	43	12	27.9	16.8–42.7	0.029
No	254	37	14.6	10.8–19.4
Hand wash practice
On the Basin	115	23	20.0	13.7–28.2	0.196
Running water	182	26	14.3	9.9–20.1
Eat salad
Yes	133	18	13.5	8.7–20.4	0.215
No	164	31	18.9	13.6–25.6
Eat stewed beef
Yes	67	13	19.4	11.7–30.4	0.467
No	230	36	15.7	11.5–20.9
Drink raw milk
Yes	5	2	40.0	11.7–76,9	0.153
No	292	47	16.1	12.3–20.7

ISSN: 1471-2334