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Table 8 Hospital food handlers’ response to knowledge questions on food-borne pathogens and diseases (N = 210)

From: An assessment of the food safety knowledge and attitudes of food handlers in hospitals

Knowledge questions on food-borne pathogens and answer optionsFrequency (%)
Which of the following is the main foodborne bacteria pathogens, mostly associated with poultry products?Salmonella99(47.1)
Staphylococcus39(18.6)
E. coli20(9.5)
Botulinum8(3.8)
Do not know44(21.0)
Which of the following best explains what will happen to food borne bacteria in food at a temperature of 37 °C?Die29(13.8)
Do not grow41(19.5)
Grow quickly80(38.1)
Grow slowly28(13.3)
Do not know32(15.2)
Knowledge questions on food-borne diseases and answer optionsFrequency (%)
Which of the following is the most common symptom for food poisoning?Headache6(2.9)
Diarrhoea193(91.9)
Rash3(1.4)
Constipation4(1.9)
Do not know4(1.9)
2.3.4. Which of the following best explains why are preschool-age children at a higher risk for foodborne illnesses?They have not built up strong immune systems140(66.7)
They are more likely to spend time in a hospital8(3.8)
They are more likely to suffer allergic reactions32(15.2)
Their appetites have increased since birth4(1.9)
All of the above26(12.4)
2.3.5. Which of the following groups of people are more vulnerable to foodborne diseases?Children31(14.8)
Older people5(2.4)
Pregnant women16(7.6)
All of the above150(71.4)
I do not know8(3.8)
  1. NB: Correct answer indicated in bold