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Chicken, turkey, and duck frequently carry bacteria such as campylobacter and salmonella. These organisms are commonly found in the birds’ intestines and feathers and can spread during processing. Thorough cooking destroys these pathogens, but raw poultry can contaminate countertops, cutting boards, and utensils if not handled carefully. Experts advise against washing raw chicken, as this practice can spread bacteria through water droplets and increase cross-contamination. Instead, cook poultry to the recommended internal temperature and clean all surfaces that come into contact with it.
Rice may seem harmless, but uncooked grains can contain spores of Bacillus cereus, a bacterium capable of surviving the cooking process. If cooked rice is left at room temperature, these spores can multiply and produce toxins that cause food poisoning. To minimize risk, serve rice promptly after cooking or refrigerate it quickly. When reheating, ensure it is steaming hot all the way through.
