TABLE 9. One-way ANOVA for participants' age, ethnicity, and educational level 18-25 (n = 17) 26-35 (n = 8) 36-45 (n = 15) 46-55 (n = 36) 56-65 (n = 126) 66+ (n = 54) Overall knowledgea 18.40 (5.40) 22.88 (3.76) 20.53 (4.63) 21.67 (4.69) 21.02 (3.97) 20.54 (3.60) Time and temp. 7.35 (2.12)* 8.88 (1.96) 7.73 (2.02) 8.94 (1.84)* 8.52 (1.68) 8.59 (1.43) Cross-contamination 5.47 (2.07) 6.25 (1.28) 5.67 (2.02) 6.00 (1.57) 5.53 (1.66) 5.48 (1.56) Risky food 1.06 (1.03) 1.63 (0.52) 1.27 (0.80) 1.33 (0.72) 1.48 (0.69) 1.52 (0.67) Groups at risk 1.29 (0.77) 1.13 (0.64) 1.53 (0.52) 1.36 (0.68) 1.14 (0.67) 1.02 (0.60) Common pathogens 3.24 (1.30) 5.00 (1.77) 4.33 (1.88) 4.03 (1.84) 4.35 (1.58) 3.93 (1.58) NonHispanic Caucasian (n = 249) Asian-Pacific Islander (n = 6) Native American (n = 2) Hispanic/ Latino (n = 3) F value Overall knowledge 20.99 (4.04) 19.33 (4.37) 21.5 (4.95) 13.00 (3.46) Time and temp. 8.57 (1.71) 7.5 (1.87) 9.00 (0.00) 6.00 (1.73) Cross-contamination 5.62 (1.66) 5.50 (1.38) 5.00 (1.41) 4.33 (2.89) Risky food 1.45 (0.71)* 1.17 (0.75) 1.00 (1.41) 0.33 (0.57)* Groups at risk 1.18 (0.66) 1.00 (0.89) 1.50 (0.71) 0.67 (0.58) Common pathogens 4.17 (1.60)* 4.16 (2.14) 5.00 (1.41) 1.67 (1.53)* 1 (n = 2) 2 (n = 29) 3 (n = 78) 4 (n = 62) 5 (n = 20) 6 (n = 71) Overall knowledge 18.5 (3.54) 19.38 (3.48) 20.21 (4.08) 21.05 (4.24) 22.45 (3.52) 21.68 (4.24) Time and temp. 7.50) (2.12) 8.13 (1.68) 8.47 (1.76) 8.53 (1.72) 8.85 (1.60) 8.63 (1.76) Cross-contamination 5.50 (0.71) 5.83 (1.56) 5.39 (1.76) 5.63 (1.60) 5.95 (1.54) 5.69 (1.70) Age Variable (yr) F value Mean (SD) F (255) 1.96* F (250) 2.710* F (250) 0.775 F (250) 1.584 F (250) 2.284 F (250) 2.171 Ethnicity Variable Mean (SD) F (259) 4.156** F (256) 2.995* F (256) 2.580* F (256) 2.988 F (256) 0.679 F (256) 0.903 Educational level Variable F value Mean (SD) F (261) 2.524* F (256) 0.639 F (256) 0.588 Continued on next page 228 Food Protection Trends March/April