Table 3.
Key indicators of the participants’ attitude.
| Question | Positive Attitude n (%) |
Negative Attitude n (%) |
|---|---|---|
| Using gloves is important in reducing the risk of food contamination | 478 (82.8) | 99 (17.2) |
| Preventing contamination is your responsibility | 499 (86.5) | 78 (13.5) |
| Visual inspection is enough to determine if the food is safe | 465 (80.6) | 112 (19.4) |
| Separate raw meat from ready-to-eat food to prevent cross-contamination | 486 (84.2) | 91 (15.8) |
| Your purchasing habits affect food safety | 516 (89.4) | 61 (10.6) |
| People with a high risk of contamination should not consume raw meat | 493 (85.4) | 84 (14.6) |
| Washing raw meat is an essential step | 303 (52.5) | 274 (47.5) |
| Adding vegetables/spices to your raw meat at home could lead to cross-contamination | 237 (41.1) | 340 (58.9) |
| Bacteria found in raw meat are not harmful | 433 (75) | 144 (25) |
| Mincing the meat at home could have a lower risk of contamination than buying already chopped and minced raw meat | 341 (59.1) | 236 (40.9) |
| Currently, how confident are you in the safety of raw meat in Lebanon? | 428 (74.2) | 149 (25.8) |
| Who do you think is responsible for keeping the food safe? | 440 (76.3) | 137 (23.7) |
| When you buy ground raw meat at the store or butcher shop, do you mind if they use grounding machines? | 191 (33.1) | 386 (66.9) |
| If you are aware of the risks associated with the consumption of raw meat, would you refrain from eating it? | 317 (54.9) | 260 (45.1) |
| Total mean of correct answer: 9.75 ± 2.608 | ||