Variables Categories Hand rinse culture result   Total N (%) P-value
Positive N (%) Negative N (%)
Gender Female 98(50.5) 96 (49.5) 194(84.3) Χ2=0.448, P = 0.503
Male 16(44.4) 20 (55.6)  36 (15.7)
Age Group ≤20 25(75.8) 8(24.2) 33 (14.4) Χ2= 11.308, P=0.010
21-30 56(45.2) 68(54.8) 124 (53.9)
31-40 23(48.9) 24(51.1) 47 (20.4)
≥41 10(38.5) 16(61.5) 26 (11.3)
Educational background No formal education 14(50.0) 14 (50.0) 28 (12.2.) Χ2 =2.176, P=0.537
Elementary school 62 (53.9) 53 (46.1) 115(50.0)
Secondary school 32 (44.4) 40 (55.6) 72 (31.3)
High school &    above 6 (40.0) 9 (60.0) 15 (6.5)
Job position Cook 32(43.8) 41(56.2) 73 (31.7) Χ2=2.907, P =0.234
Waiter 48(48.5) 51(51.5) 99 (43.1)
Cleaner 34(58.6) 24(41.4) 58 (25.2)
Service years <2 39(67.2) 19(32.8) 58 (25.2) Χ2=13.73, p=0.008
2-4 43(49.4) 44(50.6) 87 (37.3)
5-7 18(45.0) 22(55.0) 40 (17.4)
8-10 8(32.0) 17(68.0) 25 (10.9)
>10 6(30.0) 14(70.0) 20 (8.7)
Wears appropriate outer coat Yes 77(47.0) 87(53.0) 164(71.3) Χ2=1.562, P=0.211
No 37(56.1) 29(43.9) 66(28.7)
Cleanness of outer garments Kept 49(40.8) 71(59.2) 120(52.2) Χ2=7.653, P=0.006
Not kept 65(59.1) 45(40.9) 110(47.8)
Hand washing habit after toilet With soap and water 83 (46.9) 94(53.1) 177 (77.0) Χ2=2.195, P=0.138
With water only 31 (58.5) 22 (41.5) 53 (23.0)
Hand washing habit after touching dirty materials With soap and water 60 (45.9) 72 (54.5) 132 (57.4) χ2=2.094, P=0.148
Table 4: Bacterial hand contamination rate and associated factors among food handlers working in the student cafeterias of JU main campus, May 2012 to April 2013.