| Concerns | Ratings | Mean | ||
| Low concern | Moderate concern | Strong concern | ||
| ƒ (%) | ƒ (%) | ƒ (%) | ||
| Sanitation | 29 (15.4) | 34 (18.1) | 125 (66.5) | 2.51 |
| Microbial contamination | 32 (17.0) | 28 (14.9) | 128 (68.1) | 2.51 |
| Pesticide residue | 30 (16.0) | 32 (17.0) | 126 (67.0) | 2.51 |
| Cholesterol content | 38 (20.2) | 126 (67.0) | 24 (12.8) | 2.36 |
| Food additive content | 46 (24.5) | 89 (47.3) | 53 (28.2) | 2.23 |
| Use of common cutlery set | 79 (42.0) | 62 (33.0) | 47 (25.0) | 2.09 |
| Improper food preparation | 30 (16.0) | 30 (16.0) | 128 (68.1) | 2.52 |
| Vitamin content | 31 (16.5) | 89 (47.2) | 68 (36.2) | 2.30 |
| Nutritional imbalances | 26 (13.8) | 109 (58.0) | 53 (28.2) | 2.44 |
| Calorie content | 35 (18.5) | 103 (54.8) | 50 (26.6) | 2.36 |