Table 4.
Key indicators of the participants’ practices.
| Question | Good Practice n (%) |
Bad Practice n (%) |
|---|---|---|
| During your supermarket shopping, when do you buy raw meat? | 295 (51.1) | 282 (48.9) |
| Do you use a thermometer while cooking the meat? | 49 (8.5) | 528 (91.5) |
| Do you prepare and handle raw meat while you are sick? | 462 (80.1) | 115 (19.9) |
| Do you wear gloves while preparing your food? | 216 (37.4) | 361 (62.6) |
| Do you wash your hands before and after handling raw meat? | 542 (93.9) | 35 (6.1) |
| After preparing raw meat, how do you clean your kitchen counters? | 277 (48) | 300 (52) |
| Do you check the temperature of your refrigerator often during the day? | 260 (45.1) | 317 (54.9) |
| Where do you store your raw meat in the refrigerator? | 139 (24.1) | 438 (75.9) |
| After the crisis, did you aim for meat with lower prices? | 441 (76.4) | 136 (23.6) |
| How do you defrost frozen meat? | 389 (67.5) | 188 (32.6) |
| Would you offer raw meat to children and the elderly in your household? | 407 (70.5) | 170 (29.5) |
| Do you look for food safety certificates in the market or shop where you buy your meat? | 300 (52) | 277 (48) |
| Total mean of correct answer: 7.09 ± 2.551 | ||