It’s Thanksgiving Day and so here are some reminders to avoid cross contamination and keep people from being ill.

ISU Extension Human Science Food and Health Specialist Tom Keinert tells Raccoon Valley Radio to avoid rinsing a turkey in the kitchen sink, due to the possibility of spraying raw turkey juice all over the kitchen, which can get people sick if that raw juice comes into contact with other food or cooking items. He talks about another useful tip that would better prevent cross contamination.

“I would say invest in a cutting board that is specifically for raw poultry. I have one at home and what’s nice about it is I know that this is the board that the raw chicken or the raw turkey goes on. And so I’m never going to prep broccoli on that (or) some sort of salad. But just one way to reduce that cross contamination.”  

As for proper knife safety, Keinert suggests making sure a knife that is used to carve a turkey is sharp so it easily moves through the turkey meat and to make sure the handle is dry and not covered in turkey grease. He points out if a handle is greasy, there is a higher probability of the knife slipping and cutting you.