What is a critical risk factor for foodborne illness in handling raw poultry?

Cross-contamination is a significant risk factor for foodborne illness when handling raw poultry. This occurs when pathogens from raw poultry come into contact with ready-to-eat foods, surfaces, or utensils. Raw poultry is often contaminated with harmful bacteria such as Salmonella and Campylobacter. If the juices from the poultry drip onto vegetables or other food items, or if knives or cutting boards used for raw poultry are not properly sanitized before being used with other foods, it can lead to an increased risk of foodborne illness.

Effective food safety practices, such as using separate cutting boards for raw poultry and other foods, thoroughly cleaning and sanitizing surfaces and utensils, and following proper food handling protocols, help prevent cross-contamination. These measures are essential in ensuring food safety and protecting consumers from potential illness.