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Table 1 Descriptive statistics of dibiterie tenants (n = 40)

From: Effectiveness and cost of an incentive-based intervention on food safety and income in “dibiteries” in Dakar, Senegal

Characteristics of the study population Modalities Frequency (%) Control (%) Training (%) Hygiene kit (%) Training, Hygiene Kits (%) p-value
Age 15–29 6 (15) 1 (17) 2 (33) 1 (17) 2 (33) 0.369
30–49 25 (63) 6 (24) 8 (32) 7 (28) 4 (16)
≥ 50 9 (22) 3 (33.3) 0 (0) 2 (22.2) 4 (44.4)
Level of formal education None 26 (65) 7 (27) 7 (27) 7 (27) 5 (19) 0.942
Primary 10 (25) 2 (20) 2 (20) 3 (30) 4 (30)
Secondary 3 (8) 1 (33.3) 1 (33.3) 0 (0) 1 (33.3)
University 1 (2) 0 (0) 0 (0) 0 (0) 1 (100)
Ownership status of the dibiterie premise Not owner 40 (100) 10 (25) 10 (25) 10 (25) 10 (25) N/A
Owner 0 (0) 0 (0) 0 (0) 0 (0) 0 (0)
Authorisation for installation Yes 4 (10) 0 (0) 1 (25) 3 (75) 0 (0) 0.167
No 36 (90) 10 (28) 9 (25) 7 (19) 10 (28)
Previous hygiene training for staff Yes 13 (32) 3 (23) 2 (15) 4 (31) 4 (31) 0.879
No 27 (68) 7 (26) 8 (30) 6 (22) 6 (22)