Table 2.

Relation between food handlers’ attitudes towards the five keys to safer food and Escherichia coli contamination of the food served.

Independent Variable		E. coli Contamination				Total		p	OR	95% Confidence Interval (CI)
		Contaminated		Not Contaminated
		n	%	n	%	n	%
Attitudes towards keeping clean (key 1)	High risk	22	52.4	20	47.6	42	100.0	0.178	0.521	0.228-	1.189
	Low risk	38	67.9	18	32.1	56	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Attitudes towards separating raw and cooked food (key 2)	High risk	21	58.3	15	41.7	36	100.0	0.816	0.826	0.357-	1.911
	Low risk	39	62.9	23	37.1	62	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Attitudes towards cooking thoroughly (key 3)	High risk	31	53.4	27	46.6	58	100.0	0.091	0.436	0.183-	1.034
	Low risk	29	72.5	11	27.5	40	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Attitudes towards keeping food at safe temperatures (key 4)	High risk	53	60.9	34	39.1	87	100.0	1.000	0.891	0.242-	3.274
	Low risk	7	63.6	4	36.4	11	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Attitudes towards using safe water and raw materials (key 5)	High risk	1	50.0	1	50.0	2	100.0	0.742	0.627	0.038-	10.335
	Low risk	59	61.5	37	38.5	96	100.0
Subtotal		60	61.2	38	38.8	98	100.0