everyone,” Dr. Mindy Brashears, the USDA’s Deputy Under Secretary for Food Safety, said in a press release.
“Even when consumers think they are effectively cleaning after washing poultry, this study shows that bacteria can easily spread to other surfaces and foods. The best practice is not to wash poultry.”
The results of the study showed how easy bacteria could be spread when surfaces are not effectively cleaned and sanitized. People with health problems or who take medicines that weaken the body’s ability to fight harmful bacteria and sickness are at greatest risk of foodborne illness. This includes, for example, people with diabetes; liver or kidney disease; HIV/AIDS; autoimmune diseases; organ transplants; and people receiving chemotherapy or radiation therapy.
The USDA is recommending three easy options to help prevent illness when preparing poultry, or meat, in your home.
1. Prepare Noncooked Food First
Significantly decrease your risk by preparing foods that will not be cooked, such as vegetables and salads, BEFORE handling and preparing raw meat and poultry.
2. Sanitize Hands, Sinks, And Countertops
Thoroughly clean and sanitize ANY surface that has potentially touched or been