United States Department of Agriculture

UNITED STATES (News Release) - Thanksgiving is a time when friends and family gather to celebrate together, and the center of the action is the kitchen. Pots and pans will be full of collard greens and gravy while a turkey cooks in the oven. With so many moving parts, it is key that the preparation and cooking areas get fully cleaned and sanitized to avoid the spread of bacteria that causes foodborne illness.

Cross-contamination is the transfer of harmful bacteria from one food to other foods, cutting boards, and utensils. Turkeys are large and bulky, providing ample opportunities for bacteria from the raw turkey to spread:

• Thawing: juices from the turkey can leak onto the shelves and other food items in the refrigerator or into the sink if thawing in cold water.

• Unwrapping the turkey: juices can splatter or leak as you remove the packaging while also trying to steady the turkey.

• Moving the turkey: moving the turkey from your unwrapping station to whatever preparation surface you’re using can allow juices to drip onto places like the countertop or floor.

To properly clean and sanitize any areas that may have come into contact with raw turkey:

• Use warm, soapy water to wash utensils, cutting boards, and surfaces. Air dry or wipe clean with single-use paper towels.

• Then use a homemade or commercial sanitizer or disinfectant to fully kill the germs. Let the surfaces air dry.

Throughout the entirety of turkey prep, pay attention to the areas you are touching, like spice containers, refrigerator and cabinet handles, utensils, countertops, and cell phones, and fully clean and sanitize those touch points.

Keeping your kitchen cleaned and sanitized will reduce the risk of contracting foodborne illness so your turkey day won’t lead to a sick day.

For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov, or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday to reach a food safety specialist in English or Spanish. The Meat and Poultry Hotline is also open on Thanksgiving Day from 8 a.m. to 2 p.m. Eastern Time.