| Variables | Before the intervention n (%) | After the intervention n (%) | p-valuea |
| Food poisoning |
|
|
|
| Perceived susceptibility |
|
| 0,22 |
| Likely | 228 (94.2) | 232 (95.9) |
|
| Not likely | 14 (5.8) | 10 (4.1) |
|
| Perceived severity |
|
| 0.34 |
| Serious | 225 (93.0) | 229 (94.6) |
|
| Not serious | 17 (7.0) | 13 (5.4) |
|
| Reheating leftovers before eating them |
|
|
|
| Perceived benefits |
|
| 0.0001 |
| Good | 209 (86.7) | 225 (93.0) |
|
| Not good | 32 (13.3) | 17 (7.0) |
|
| Perceived barriers |
|
| 0.63 |
| Difficult | 7 (2.9) | 8 (3.3) |
|
| Not difficult | 234 (97.1) | 234 (96.7) |
|
| Washing fruits and vegetables with clean water |
|
|
|
| Perceived benefits |
|
| 1.00 |
| Good | 228 (94.6) | 230 (95.0) |
|
| Not good | 13 (5.4) | 12 (5.0) |
|
| Perceived barriers |
|
| 0.38 |
| Difficult | 11 (4.5) | 7 (2.9) |
|
| Not difficult | 231 (95.5) | 235 (97.1) |
|