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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