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Table 4 Food and water safety knowledge and practice scores for pilgrims

From: Gastrointestinal symptoms and knowledge and practice of pilgrims regarding food and water safety during the 2019 Hajj mass gathering

Statement

N

min

max

mean

SD

Knowledge

 Cooked and raw food should be prepared with separate equipment.

1363

0

1

0.78

0.41

 Cooked and raw food should be stored separately

1299

0

1

0.85

0.36

 All food can be stored at room temperature

1327

0

1

0.78

0.41

 Frozen raw food (e.g. meat, fish, chicken) can be frozen again after being thawed for later consumption

1311

0

1

0.75

0.43

Overall knowledge score

1363

0

1

0.77

0.28

Practice

 Use different kitchenware for raw and cooked food or wash them thoroughly between use

1290

0

1

0.80

0.39

 Ate food past its expiry date

1323

0

1

0.95

0.21

 Thaw frozen food at room temperature

1301

0

1

0.43

0.49

 Ate cooked food stored at room temp for > 2 h

1329

0

1

0.78

0.41

 Clean food preparation surfaces before use

1300

0

1

0.92

0.26

 Wash fruits/vegetables before consumption

1306

0

1

0.91

0.28

Overall practice score

1363

0

1

0.77

0.20

  1. Min minimum, Max maximum, SD standard deviation, N number of observations