Table 2.
Bivariate analysis and logistic regression analyses testing the correlations between social-demographic factors and knowledge/behaviours of foodborne diseases
| % | P value | OR | 95% CI | P value | ||
|---|---|---|---|---|---|---|
| The main causes of food spoilage: | ||||||
| Microrganisms | ||||||
| Age group total sample (30–39 vs. 18–29) | 25.9 | 0.0009 | ||||
| Age group female (30–39 vs. 18–29) | 24.5 | 0.01 | ||||
| Age group male (30–39 vs. 18–29) | 32.6 | 0.9 | ||||
| Gender (female vs. male) | 82.4 | 0.0001 | ||||
| Marital status (married vs. single) | 64.0 | 0.0001 | Single | 1.7 | 1.3–7.8 | 0.007 |
| Married (ref.) | 1 | |||||
| Educational level (high school vs. junior high school) | 61.7 | 0.0001 | ||||
| Work activity (white-collar worker vs. blue-collar worker) | 28.6 | 0.0001 | ||||
| Temperature | ||||||
| Gender (female vs.male) | 84.1 | 0.0001 | ||||
| Marital status (married vs. single) | 68.3 | 0.0001 | ||||
| Educational level (high school vs. junior high school) | 51.2 | 0.0001 | ||||
| Light | ||||||
| Marital status | ||||||
| Married | 0.008 | 0.001–0.9 | 0.04 | |||
| Single (ref.) | 1 | |||||
| Educational level | ||||||
| Junior high school | 2.2 | 1.5–3.2 | 0.04 | |||
| High school (ref.) | 1 | |||||
| Definition of foodborne diseases | 0.0001 | |||||
| Gender (female vs. male) | 75.0 | 0.0001 | ||||
| The microrganisms which causes foodborne diseases: | ||||||
| Maintain organoleptic characteristics | ||||||
| Gender (female vs. male) | 89.7 | 0.0001 | ||||
| Marital status (married vs. single) | 78.0 | 0.02 | ||||
| Educational level (high school vs. junior high school) | 48.3 | 0.03 | ||||
| Work activity (housewife vs. blue-collar worker) | 28.6 | 0.0001 | Housewife | 0.5 | 0.2–0.9 | 0.006 |
| White-collar worker (rif.) | 1 | |||||
| Alter the organoleptic properties | ||||||
| Educational level | ||||||
| Junior high school | 2.4 | 1.5–3.4 | 0.009 | |||
| High school (ref.) | 1 | |||||
| Blue-collar worker | 3.1 | 2.6–5.2 | 0.01 | |||
| White-collar worker (ref.) | 1 | |||||
| Are present during production or storage | ||||||
| Marital status (married vs. single) | 72.7 | 0.0001 | ||||
| Educational level (high school vs. junior high school) | 63.6 | 0.0003 | ||||
| Work activity (white-collar worker vs. blue-collar worker) | 45.5 | 0.0001 | ||||
| Are not present if the food is contaminated during production or storage | ||||||
| Marital status | ||||||
| Single | 2.7 | 2.4–8.4 | 0.04 | |||
| Married (ref.) | 1 | |||||
| Work activity | ||||||
| Blue-collar worker | 3.5 | 2.8–5.8 | 0.02 | |||
| White-collar worker (ref.) | 1 | |||||