Table 2.
Food safety knowledge responses of street food vendors.
| Sl.N. | Statements | Response N (%) |
χ2 value | Effect Size | ||
|---|---|---|---|---|---|---|
| Yes | No | Don't response | ||||
| 1. | Pathogenic microorganism can transmit through contaminated food. | 225 (84.59) | 1 (0.38) | 40 (15.04) | 323.02∗∗ | 0.61 |
| 2. | Maintaining personal hygiene is essential for food producers and handlers. | 253 (95.11) | 1 (0.38) | 12 (4.51) | 457.54∗∗ | 0.86 |
| 3. | Washing hands regularly before and after the work is a part of personal hygiene | 243 (91.35) | 10 (3.76) | 13 (4.89) | 403.00∗∗ | 0.76 |
| 4. | Use of apron, mask, gloves, and caps during food selling is the part of personal hygiene | 99 (37.22) | 33 (12.41) | 134 (50.38) | 59.33∗∗ | 0.11 |
| 5. | Washing with only water can't clean the hands enough. | 208 (78.20) | 23 (8.65) | 35 (13.16) | 241.72∗∗ | 0.45 |
| 6. | Workers should avoid touching their hair and cloth after washing hands | 117 (43.98) | 26 (9.77) | 123 (46.24) | 66.64∗∗ | 0.13 |
| 7. | Washing utensils with detergent leaves them free of contamination. | 213 (80.08) | 11 (4.14) | 42 (15.79) | 266.94∗∗ | 0.50 |
| 8. | Proper cleaning and sanitization of utensils decrease the risk of food contamination. | 220 (82.71) | 7 (2.63) | 39 (14.66) | 297.57∗∗ | 0.56 |
| 9. | Covering food at all times improves the safety of food. | 235 (88.35) | 8 (3.01) | 23 (8.65) | 363.53∗∗ | 0.68 |
| 10. | Dirt of street can seriously contaminate the open food | 225 (84.59) | 12 (4.51) | 29 (10.90) | 316.07∗∗ | 0.59 |
| 11. | Exchanging of money by hand is a source of contamination | 86 (32.33) | 31 (11.65) | 149 (56.02) | 78.64∗∗ | 0.15 |
| 12. | Use of same utensil for distribution of food may increase the contamination. | 81 (30.45) | 40 (15.04) | 145 (54.51) | 63.17∗∗ | 0.12 |
| 13. | Hepatitis A virus is a food borne pathogens | 32 (12.03) | 16 (6.02) | 218 (81.95) | 284.42∗∗ | 0.54 |
| 14. | Jaundice can be caused due to eating of contaminated food | 107 (40.23) | 14 (5.26) | 145 (54.51) | 102.46∗∗ | 0.19 |
| 15. | Typhoid fever can be transmitted by contaminated food | 77 (28.95) | 14 (5.26) | 175 (65.79) | 148.47∗∗ | 0.28 |
| 16. | Bloody diarrhea can be caused by the ingestion of contaminated food | 137 (51.50) | 9 (3.38) | 120 (45.11) | 109.00∗∗ | 0.21 |
| 17. | Microbes are commonly present in the skin, nose and mouth of healthy handlers | 41 (15.41) | 21 (7.89) | 204 (76.69) | 227.29∗∗ | 0.43 |
| 18. | Eating and drinking in the work place increase the risk of food contamination | 60 (22.56) | 72 (27.07) | 134 (50.38) | 35.58∗∗ | 0.07 |
| 19. | Re-selling and use of leftover food from the previous day is not safe. | 196 (73.68) | 49 (18.42) | 21 (7.89) | 199.32∗∗ | 0.38 |
| 20. | Food prepared in advance reduces the risk of food contamination. | 62 (23.31) | 30 (11.28) | 174 (65.41) | 128.96∗∗ | 0.24 |
| 21. | Food can be contaminated by reheating of cooked foods. | 25 (9.40) | 63 (23.68) | 178 (66.92) | 143.15∗∗ | 0.27 |
∗∗
Significant at 1% (p < 0.01), ∗Significant at 1% (p < 0.05), χ2 = Chi square value, N=Frequencies, % = Percentages.