As the turkey is prepared and then put away there are some simple steps that can be taken to stop the spread of bacteria.
After preparing the turkey this year clean all surfaces and never cross containment with cutting boards and utensils. Also, there is no need to over use bleach to clean everything as there can be some unwarranted lasting impact.
“You can go overboard if you continue to bleach,” Chris Maltman, Assistant Professor of Biology at Slippery Rock University said. “Bleach itself can be bad for us if we don’t dilute properly, maybe you’re using it too strong, you’re leaving bleach residue on things which it will eventually break down.”
“Honestly soap and water is the best thing you can use,” Maltman added.
Once dinner has been served and clean up has begun. Properly putting the turkey away can be crucial to preventing the spread of bacteria. If you just throw the turkey in the fridge it could have bad results.
“Turkeys and things like that have a lot of pockets in them. So if you throw the whole thing in the fridge, you make think you’re cooling it down but it takes a lot longer to get to that temperature because you have those pockets of warmth that take time for things to cool down,” Maltman said.
Maltman advices cutting up the turkey up, placing it in containers, and making sure it’s cooled below 40 degrees Fahrenheit before storing it in the fridge to help prevent bacteria from growing.
