Table 5. Bivariate comparison of participant food safety by food security status (n = 262).

	Food Secure		Food Secure		P-value
Characteristic	No		Yes
	n (%)		n (%)
	192 (73%)		70 (27%)
Access to a refrigerator
No	8	(100)	0	(0)	0.113
Yes	170	(72)	65	(28)
Hand washing before food preparation
All/most of the time	165	(72)	65	(28)	0.367
Sometimes/rarely	23	(82)	5	(18)
Sick from spoiled/unsafe food, past six months
No	140	(69)	63	(31)	0.009
Yes	46	(87)	7	(13)
Physician confirmed food-borne sickness, past six months
No	9	(82)	2	(18)	0.479
Yes	9	(100)	0	(0)