Table 2.

Difficulty measures of knowledge items.

No	Item	Measure	S.E
4	The shelf-life of the hen's eggs is 10–14 days at room temperature	1.65	0.11
10	The safety of hen's eggs consumption is not affected by the presence of farm wastes on the shells	1.06	0.10
1	The color of the hen's eggs yolk is affected by the beta carotene content, and the yellow color increases when beta-carotene increases	0.98	0.10
8	It is recommended to wash hen's eggs with water before using them to get rid of bacteria on their shells	0.80	0.09
11	The presence of blood spots inside the hen's eggs means bad storage conditions	0.73	0.09
9	The presence of cracking on the eggshells indicates that the eggs are not fit for consume	0.62	0.09
12	The present of farms waste on the hen's eggs containers has no effect on egg safety	0.56	0.09
5	The shelf-life of the hen’s eggs inside the fridge is 28 days from the day of the egg laying	− 0.12	0.09
6	The hen's eggs shells can carry Salmonella (pathogenic bacteria)	− 0.63	0.10
2	The old hen's eggs become more watery	− 0.75	0.10
3	An egg's fluidity increases if it’s stored in a wrong way	− 0.99	0.10
13	There is a minimum boiling time for eggs to assure the safety before consuming the boiled hen's eggs	− 1.68	0.12
7	The quality of the hen's eggs is influenced in terms of nutritional value by the way chickens are raised (regular or free-range farm)	− 2.23	0.14