Back in my line-cooking days, chicken was treated like hazardous material—seperate cutting boards, utensils, cleaning all that stuff with bleach. I still treat chicken (and eggs) very carefully, wash my hands constantly, try not to touch anything with chicken-fouled (har har) hands.
I can identify with that. About 18 years ago I was cutting some chicken at home for dinner and did not realize that I had a slight paper cut on one finger. That was all that it took. My finger swelled up to three times its normal size and turned black within two days. The flight surgeon actually told me that I might lose the finger. I took the antibiotics and after several days accidently lanced the wound by smacking it against a hard object. I drained it and scrubbed it with a surgical brush, hot water and alcohol and reported directly back to the flight surgeon who looked at it and said I had done a good job and it should heal within three days. It did, but that was an extremely unpleasant lesson.