Table 2.
Knowledge base of fruit and vegetable vendors.
| Knowledge indicators | Mean | SD |
|---|---|---|
| X1 = Washing hands at work reduces the risk of external contamination | 4.76 | .62 |
| X2 = While coughing or sneezing, it is necessary to cover your mouth | 4.66 | .55 |
| X3 = Handlers with wounds, abrasions, and cuts should not be handling fruits and vegetables | 4.67 | .53 |
| X4 = Good hygiene practices can help to avoid foodborne diseases | 4.69 | .50 |
| X5 = A clean working environment is essential for the prevention of contamination | 4.72 | .51 |
| X6 = Handlers with diseases such as diarrhea, flu, and sore throat risk fruit and vegetable contamination | 4.65 | .55 |
| X7 = Wearing gloves while handling fruits and vegetables reduces the risk of contamination | 4.68 | .54 |
| X8 = The use of a cap, masks, and adequate clothing can reduce the risk of contamination of fruits and vegetables | 4.65 | .51 |
| X9 = Wearing adornments like earrings, rings, and watches can cause contamination | 4.71 | .49 |
| X10 = Eating and drinking at the workplace increase the risk of food contamination | 4.65 | .55 |
| X11 = Raw fruits and vegetables must be kept under a temperature of 40°F (4°C) in a refrigerator | 4.63 | .52 |
| X12 = Raw fruits and vegetables are stored away from, and not next to or below, raw meat, poultry, and seafood | 4.72 | .45 |
| X13 = Contaminated fruits and vegetables vary in color, texture, odor, or taste | 4.66 | .59 |
| X14 = Unhygienic handling of fruits and vegetables can cause foodborne diseases | 4.68 | .52 |
| X15 = Foodborne disease affects all, including infants, teenagers, pregnant women, and the elderly | 4.74 | .58 |
| X16 = Cross-contamination is when microorganisms are transferred from the handler hands or utensils to another person | 4.59 | .62 |
| X17 = Salmonella is among the foodborne pathogens | 4.74 | .50 |
| X18 = Hepatitis A virus is among the foodborne pathogens | 4.69 | .57 |
| X19 = Insects, such as cockroaches and flies, might transmit foodborne pathogens | 4.76 | .43 |
| X20 = Healthy fruits and vegetable handlers may still carry foodborne pathogens | 4.71 | .48 |
| X21 = Proper disposal of fruits and vegetable wastage reduces the risk of microbial spread and contamination | 4.67 | .60 |