Table 7 Subgroup analysis of prevalence estimates of Salmonella and E. coli in environmental samples in Ethiopia

Administrative regional states or city council

Oromia

13.6(8.6–20.7)

1.34

96.1%

539.1(< 0.01)

Somali

10(4.2–21.9)

1.34

95.9%

147.2(< 0.01)

SNNP

8.2(3.3–19.1)

1.34

96.2%

131.6(< 0.01)

Amhara

20(11.4–32.7)

1.34

96.5%

341.2(< 0.01)

Addis Ababa

6.2(2.8–13.2)

1.34

93.5%

107(< 0.01)

Others

5.1(2.7–9.5)

1.34

96.8%

369.3(< 0.01)

Geographic area

Southwest Ethiopia

8.9(4.5–16.8)

1.10

91.3%

91.6(< 0.01)

Central Ethiopia

6.5(4.3–9.7)

1.10

95.0%

477.1(< 0.01)

Eastern Ethiopia

14.8(7.8–26.5)

1.10

95.3%

168.9(< 0.01)

Southern Ethiopia

8.3(3.7–17.8)

1.10

96.2%

131.6(< 0.01)

Northwest Ethiopia

18.3(10.2–30.8)

1.10

93.6%

140.6(< 0.01)

Northern Ethiopia

15.7(7.2–30.9)

1.10

98.1%

256.5(< 0.01)

Other

29.7(11.9–57)

1.10

92.9%

42.5(< 0.01)

Study area or town /district

Jimma

8.9(4.5–16.9)

1.13

91.3%

91.6(< 0.01)

Jigjiga areas

10.2(4.7–20.9)

1.13

95.9%

147.2(< 0.01)

East shoa towns

9(4.4–17.5)

1.13

84.0%

43.7(< 0.01)

South eth areas

7.1(2.8–16.8)

1.13

97.0%

131.4(< 0.01)

Gondar

11.7(5.7–22.3)

1.13

87.6%

56.4(< 0.01)

Northwest Ethiopia area districts

41.2(21–64.9)

1.13

97.6%

165.6(< 0.01)

Addis Ababa

6.2(3–12.4)

1.13

93.5%

107(< 0.01)

Other

11(6.9–17)

1.13

97.0%

602.1(< 0.01)

years of publication

2016–2020

9.2(6.7–12.6)

1.45

96.6%

1432.3(< 0.01)

2011–2015

15.4(9.2–24.8)

1.45

96.6%

466.2(< 0.01)

2006–2010

7.8(1.4–33.9)

1.45

95.3%

21.4(< 0.01)

Actual study year

2016–2020

17.4(11.3–25.9)

1.39

95.5%

467(< 0.01)

2011–2015

8.1(5.7–11.4)

1.39

96.8%

1294(< 0.01)

2006–2010

7.8(2.8–19.8)

1.39

93.9%

65.9(< 0.01)

Sample size

≤ 100

22(14–32.8)

1.13

89.7%

146.3(< 0.01)

101–200

11.6(7.6–17.4)

1.13

95.9%

507.9(< 0.01)

201–300

9.8(5.5–17)

1.13

97.0%

369.2(< 0.01)

301–400

9.6(4.9–17.8)

1.13

96.7%

241.2(< 0.01)

>400

3(1.5–5.7)

1.13

94.6%

167(< 0.01)

Sample type

Meat or carcass contact surfaces

3.8(1.9–7.6)

1.20

90.0%

90(< 0.01)

Meat or carcass

7.4(4.5–11.8)

1.20

91.9%

223.5(< 0.01)

Animal feces

10.9(5.1–22)

1.20

98.7%

460.4(< 0.01)

Raw milk

22.8(12–39.1)

1.20

94.8%

133.6(< 0.01)

RTE food

36.1(17.4–60.2)

1.20

95.2%

83(< 0.01)

Food and hand contacting surfaces

7.5(2.9–18)

1.20

94.5%

73.3(< 0.01)

Dairy products

15.3(5.6–35.8)

1.20

92.9%

42.5(< 0.01)

Drinking water

1.4(0.2–9.7)

1.20

68.5%

3.2(< 0.01)

River water

38.8(11.5–75.6)

1.20

95.7%

23.4(< 0.01)

Wastewater

11.5(1.3–56.0)

–

–

0(< 0.01)

Poultry products & contact surfaces

12.8(5.63–26.4)

1.20

96.5%

144.5(< 0.01)