Table 2.
Answers to the food safety knowledge questions.
| Question and respective answer choices | Pet Owners n (%) |
Non-Pet Owners n (%) |
|---|---|---|
| 1. The best scenario for cleaning kitchen counters is: soap, then water, then sanitizer | ||
| True* | 253 (84.3)* | 261 (87)* |
| False | 47(15.7) | 39 (13) |
| 2. While washing your hands, it is enough to rub them for 20 s | ||
| True* | 206 (68.7)* | 200 (66.7)* |
| False | 94 (31.3) | 100 (33.3) |
| 3. Freezing kills harmful germs in food | ||
| True | 71 (23.7) | 81 (27.0) |
| False* | 229 (76.3)* | 219 (73.0)* |
| 4. (− 8 °C) is the recommended temperature for freezers | ||
| True | 176 (58.7) | 197 (65.7) |
| False* | 124 (41.3)* | 102 (34.0)* |
| 5. (+ 4) is the recommended temperature for fridges | ||
| True* | 220 (73.3)* | 230 (76.7)* |
| False | 80 (26.7) | 69 (23.0) |
| 6. Fruit salad does not need to be refrigerated | ||
| True | 42 (14.0) | 53 (17.7) |
| False* | 258 (83.3)* | 247 (82.3)* |
| 7. Freezing a food that has salmonella bacteria in it for 3 days made it safe to consume | ||
| True | 48 (16.0) | 61 (20.3) |
| False* | 250 (84.0)* | 237 (79.0)* |
| 8. For a burger to be safe to eat, it needs to be cooked until its internal temperature reaches 71 °C | ||
| True | 204 (68.0) | 189 (63.0) |
| False* | 93 (31.0)* | 110 (36.7)* |
| 9. The microorganisms that cause most of food-borne illnesses are viruses | ||
| True | 119 (39.7) | 129 (43.0) |
| False* | 181 (60.3)* | 168 (56.0)* |
| 10. Teenagers are LEAST likely to get food poisoning | ||
| True | 60 (20.0) | 93 (31.0) |
| False* | 239 (79.7)* | 207 (69.0)* |
*Correct answer.