Towels and wash cloths should be kept clean since bacteria can linger in those used repeatedly between launderings. Counter tops and utensils should be washed with hot, soapy water between each step in food preparation. Bacteria from raw meat and poultry can get into other foods if both touch the same surfaces. Also, be cautious not to use wooden utensils or cutting boards for raw meat and poultry. These surfaces are not smooth and can harbor bacteria in the ridges.
Cleaning sponges are another place where bacteria can multiply.
Because many warm-blooded animals, turkeys and other poultry often harbor salmonella organisms, proper thawing and cooking are important to avoid foodborne illness. Use a meat thermometer, inserting the tip into the thickest part of the meat and avoiding fat or bone. For poultry, insert the tip into the thick part of the thigh next to the body. Partial cooking should be avoided because it allows bacteria to grow. Cook meat and poultry completely without interrupting the cooking process.