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. 2017 Jan 6;17:40. doi: 10.1186/s12889-016-3986-9

Table 6.

Logistic regression analyses

Variables OR adjusted P-value
Model 1
 Knowledge about risk group for food-borne disease 14.2 0.001
 Knowledge about HIV as a food-borne disease 8.4 0.004
 Knowledge about Hepatitis virus as a food-borne pathogen 14.3 0.002
 Knowledge about Staphylococcus as a food-borne pathogen 3.9 0.017
 Knowledge about Clostridium as a food-borne pathogen 7.6 0.002
 Knowledge about microorganisms versus health of food handlers 13.2 0.003
 Level of education 5.1 0.000
Model 2
 Knowledge of gloves use 0.8 0.104
 Knowledge of masks use 1.3 0.052
 Knowledge about eating or drinking during working hours 1.4 0.080
 Practice about eating or drinking during working hours 2.5 0.063
 Level of education 4.2 0.030
Model 3
 Knowledge about freezing versus microorganisms 3.8 0.003
 Knowledge about refrigeration temperature 3.5 0.001
 Level of education 3.9 0.004
Model 4
 Knowledge about food contamination versus attributes of food that may indicate contamination 6.4 0.010
 Knowledge of shelf-life 3.5 0.003
Level of education 4.5 0.001