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Table 7 Differences by age group in the knowledge that Campylobacter is transmissible via meat

From: Comparison of consumer knowledge about Campylobacter, Salmonella and Toxoplasma and their transmissibility via meat: results of a consumer study in Germany

Logistic regression (n = 320)

 

b(SE)

p-value

OR

95% CI

16–19 years old

 

0.044

  

20–39 years old

0.172 (0,417)

0.680

1.188

0.524–2.689

40–59 years old

0.556 (0,376)

0.139

1.744

0.835–3.645

> 60 years old

−0.276 (0,432)

0.522

0.759

0.326–1.768

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BMC Public Health

ISSN: 1471-2458

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