Table 3.

Relation between food handlers' behavior related to 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	%
Behavior related to keeping clean (key 1)	High risk	2	66.7	1	33.3	3	100.0	0.844	1.276	0.112-	14.574
	Low risk	58	61.1	37	38.9	95	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Behavior related to separating raw and cooked food (key 2)	High risk	2	50.0	2	50.0	4	100.0	0.638	0.621	0.084-	4.60
	Low risk	58	61.7	36	38.3	94	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Behavior related to cooking thoroughly (key 3)	High risk	11	52.4	10	47.6	21	100.0	0.493	0.629	0.237-	1.665
	Low risk	49	63.6	28	36.4	77	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Behavior related to keeping food at safe temperatures (key 4)	High risk	22	59.5	15	40.5	37	100.0	0.948	0.888	0.385-	2.048
	Low risk	38	62.3	23	37.7	61	100.0
Subtotal		60	61.2	38	38.8	98	100.0
Behavior related to 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