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Table 3 Comparison of the pre- and post-intervention responses for the Aflatoxin module

From: Preventing hepatocellular carcinoma in Egypt: results of a Pilot Health Education Intervention Study

Question Pre-intervention Post-intervention P value*
Yes, N (%) No, N (%) Don’t know, N (%) Yes, N (%) No, N (%) Don’t know, N (%)
Do you know about the fungus that might affect food? 24 (96) 1 (4) 0 25 (100) 0 0 1.00
What kinds of foods or drinks are susceptible to fungal contamination?
 Cheese 20 (80) 5 (20) 0 20 (80) 5 (20) 0 1.00
 Rice 8 (32) 17 (68) 0 21 (84) 3 (12) 1 (4) 0.001
 Peanuts 21 (84) 3 (12) 1 (4) 24 (96) 1 (4) 0 0.37
 Oranges 21 (84) 2 (8) 2 (8) 19 (76) 6 (24) 0 0.21
 Corn 17 (68) 7 (28) 1 (4) 25 (100) 0 0 0.008
 Meat 19 (76) 6 (24)   15 (60) 9 (36) 1 (4) 0.37
 Uncooked beans 16 (64) 8 (32) 1 (4) 21 (84) 3 (12) 1 (4) 0.18
 Soda 4 (16) 17 (68) 4 (16) 8 (32) 15 (60) 2 (8) 0.79
What can be done to prevent fungus from growing in food?
 Wash fresh fruits and vegetables when we get them home 25 (100) 0 0 25 (100) 0 0 1.00
 Store foods off the ground 20 (80) 5 (20) 0 22 (88) 3 (12) 0 0.68
 Keep the foods dry 21 (84) 4 (16) 0 24 (96) 1 (4) 0 0.25
 Cook foods at a high temperature 18 (72) 7 (28) 0 17 (68) 8 (32) 0 1.00
  1. * p-value for comparison between pre- and post-intervention responses as “yes, no, or don’t know” using McNemar’s test
  2. Italics indicate statistically significant results (p < 0.05)