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 |