Household Chicken Consumption and Self-reported Unsafe Food Handling Practices: A Cross-sectional Survey in Urban Khartoum State, Sudan

Poultry meat represents a major and affordable source of animal protein for urban households in Sudan, particularly within Khartoum State. Despite its nutritional and economic importance, limited information exists on household-level poultry handling and preparation practices that may influence food safety and the risk of foodborne illness. This study assessed chicken consumption patterns and self-reported food handling practices among sampled households in Urban Khartoum State, Sudan. A cross-sectional survey was conducted among 536 households in Khartoum State using a structured questionnaire. Data collected included chicken consumption frequency, storage conditions, thawing and preparation practices, and hygiene behaviors. Descriptive analyses were performed to characterize consumption levels and handling practices. Findings are descriptive and inferential only in the context of reported behaviors, and generalizability to all urban households cannot be assumed. Households reported consuming an average of 5.3 whole chickens per month, with an estimated per capita serving size of 0.22 kg, highlighting the central role of poultry in household diets. Frozen chicken was the predominant form consumed, reported by 88% of households. Mean self-reported storage temperatures were −6.0°C for freezers and 5.4°C for refrigerators; however, nearly half of respondents (48%) were unable to report appliance temperatures, suggesting limited awareness of safe storage conditions. Thawing practices revealed potential food safety risks, as approximately 71% of households thawed frozen chicken at room temperature, with a mean thawing duration of 3.5 hours. An additional critical exposure period was identified during pre-serving, where cooked chicken was left at room temperature for an average of 47 ± 13 minutes prior to consumption. Hygiene practices were also suboptimal, with about one-third of households reporting the use of the same utensils for raw chicken and ready-to-eat foods, increasing the risk of cross-contamination. The mean reported cooking time was 37 minutes, though cooking temperature and doneness were not assessed. The findings demonstrate important gaps in poultry storage, thawing, and hygiene practices among urban households in Khartoum State. While microbiological outcomes were not measured, the reported behaviors aligned with practices previously associated with increased food safety risk. The results provide context-specific evidence to inform consumer education and risk-based food safety interventions aimed at improving household poultry handling practices in urban Sudan. Key words: chicken, food handling, cross-contamination, food safety, Khartoum State, Sudan