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 options | Frequency (%) | |
Which of the following is the main foodborne bacteria pathogens, mostly associated with poultry products? | Salmonella | 99(47.1) |
Staphylococcus | 39(18.6) | |
E. coli | 20(9.5) | |
Botulinum | 8(3.8) | |
Do not know | 44(21.0) | |
Which of the following best explains what will happen to food borne bacteria in food at a temperature of 37 °C? | Die | 29(13.8) |
Do not grow | 41(19.5) | |
Grow quickly | 80(38.1) | |
Grow slowly | 28(13.3) | |
Do not know | 32(15.2) | |
Knowledge questions on food-borne diseases and answer options | Frequency (%) | |
Which of the following is the most common symptom for food poisoning? | Headache | 6(2.9) |
Diarrhoea | 193(91.9) | |
Rash | 3(1.4) | |
Constipation | 4(1.9) | |
Do not know | 4(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 systems | 140(66.7) |
They are more likely to spend time in a hospital | 8(3.8) | |
They are more likely to suffer allergic reactions | 32(15.2) | |
Their appetites have increased since birth | 4(1.9) | |
All of the above | 26(12.4) | |
2.3.5. Which of the following groups of people are more vulnerable to foodborne diseases? | Children | 31(14.8) |
Older people | 5(2.4) | |
Pregnant women | 16(7.6) | |
All of the above | 150(71.4) | |
I do not know | 8(3.8) | |