Factors Associated with Foodborne Pathogens among Food Handlers: A Case Study of Thika, Kiambu County, Kenya

Table 3

Assessment of knowledge on food hygiene practices, routes of transmission and symptoms of foodborne illnesses.

Question	Attribute	Number (n = 285 (%))
Best time for handwashing	After using toilet	140 (41.9)
	Before and after food preparation	121 (42.5)
	After touching anything	95 (33.3)
	After counting money	96 (33.7)
Main routes of transmission of foodborne illnesses	Contaminated food	121 (42.5)
	Contaminated water	114 (40.0)
	Vectors	173 (60.7)
	Do not know	35 (12.3)
Symptoms of foodborne illnesses	Vomiting	91 (31.9)
	Fever	104 (36.5)
	Diarrhea	93 (32.6)
	Do not know	30 (10.5)