Results: Participants considering food safety as ‘‘very important’’ were less likely to test positive for S.
aureus on hands (P < .05). S. aureus on post-handling chicken, counter/cutting board, and salad was positively
associated with S. aureus on participants’ hands (P < .05). Coliform count on the counter/cutting
board and sink was significantly higher at baseline when participants’ hands tested positive for coliform
before starting meal preparation.