Factors Influencing Brucellosis Preventive Behaviors among Marginalized Iranian Women: An Application of the Health Belief Model

Table 3

Women’s answers to questions about brucellosis prevention behaviors (n = 289).

Questions	Never		Sometimes		Always
	N	%	N	%	N	%
Use of pasteurized milk	26	9.0	130	45.0	133	46.0
Use of the taped milk	21	7.3	66	22.8	202	69.9
Use of fresh cheese	113	39.1	86	29.8	90	31.1
Use of uncooked or semicooked meat	11	3.8	30	10.4	284	85.8
Boiling or steaming liver	56	19.4	91	31.5	142	49.1
Boiling the milk for 3–5 minutes	60	20.8	42	14.5	187	64.7
Use of pasteurized peanut, cream, and ice cream	22	7.6	94	32.5	173	59.9
Maintenance of cheese in salt-water solution	50	17.3	62	21.5	177	61.2
Clearing the vegetable from mud and soil	3	1.0	18	6.2	268	92.7
Washing the vegetables with clean water	3	1.0	13	4.5	273	94.5
Using dishwashing liquid to clean vegetables	77	26.6	86	29.8	126	43.6
Using the antiseptic solution to wash vegetables	79	27.3	86	29.8	124	42.9

Note: N = number; % = percent.