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Nearly 80 million Americans are expected to travel for the Thanksgiving holiday, including many of you.

As family and friends gather to share a meal, it may be good to remember that foodborne illnesses are on the rise. These can usually be avoided with the right precautions.

I want to make sure the food my family and I prepare is safe – and that includes leftovers. That’s why I reached out to CNN wellness expert Dr. Leana Wen said. Wen is an emergency physician and clinical associate professor at George Washington University. She previously served as health commissioner in Baltimore, where her responsibilities included overseeing food safety.

CNN: What causes foodborne infections?

Dr. Leana Wen: Foodborne infections are caused by pathogens such as bacteria, viruses and parasites. In the United States, the most common form of foodborne infection is norovirus, a contagious virus that spreads from person to person by sharing utensils or touching objects that an infected person has touched and then touching the mouth. There are also several bacteria that cause foodborne illnesses, including Salmonella, E. coli, Campylobacter and Listeria.

CNN: What symptoms do people experience?

Who: Typical symptoms of a foodborne illness include abdominal cramps, nausea, diarrhea and vomiting. Many people recover within 24 hours, but some can become very sick depending on the pathogen and underlying medical conditions. Young children, pregnant women, the elderly and people with immunocompromised diseases are at highest risk of complications.

CNN: I’ve seen a lot of recalls for food products. How do I make sure the food I’m preparing is okay before I put it out at mealtimes?

Who: Last year there were several cases of food recalls that attracted a lot of attention. However, it is important to remember that most foodborne illnesses occur in everyday situations where there are no high-profile cases. Be sure to pay attention to food recalls (the U.S. government maintains a comprehensive list of recent recalls) and make sure you don’t have any products in your refrigerator or pantry that are considered unsafe. But don’t worry about it because chances are the food you buy is safe. However, there are many other things you can and must do to ensure you follow safe food preparation practices.

CNN: Let’s talk about some of those best practices. How do I safely thaw my turkey?

Who: This is a great question and applies not only to turkey, but to other poultry and meats as well. The goal is to prevent bacteria from growing as the turkey thaws.

There are three ways to safely thaw turkey. The easiest, although it takes the longest, is to defrost in the refrigerator – but it’s too late for that now. You place the turkey in a container to prevent it from dripping onto other foods. Generally, it takes 24 hours for every four to five pounds of turkey, so an 8-pound turkey might take two days and a 12-pound turkey might take three days.

The second option is to wrap the turkey in a leak-proof bag and submerge it in cold water. This takes about 30 minutes per pound, so the 8 pound turkey will take about 4 hours to thaw. You can use tap water and change the water every 30 minutes. It is important to cook the turkey immediately after thawing to prevent bacteria growth.

The third option is to use a microwave. How long it takes depends on the microwave in question. This is the quickest method, but because some parts of the turkey will begin to cook during the microwave, it is important to cook the turkey immediately after defrosting.

It’s not a good idea to let the turkey thaw on the countertop in a warm room. This is because parts of the turkey may still be frozen while other parts reach a high enough temperature for the bacteria to multiply quickly.

CNN: How long can a Thanksgiving buffet be canceled? Does it vary depending on the dish?

Who: The rule of thumb is the “two-hour rule”. After cooking, the food should not be left at room temperature for more than two hours. In summer, if it is an outdoor picnic and the temperature is above 30 degrees Celsius, the food should be refrigerated after an hour.

This rule applies to all perishable foods, including meat, fish and dairy products. Cooked leftovers should be refrigerated. Foods that don’t need to be refrigerated under the two-hour rule include baked goods like cookies and cakes, dried meats like jerky, whole fruits that aren’t chopped, and nuts.

CNN: What if the food is on a burner or in a slow cooker to keep it warm?

Who: The temperature at which bacteria multiply quickly is between 40 and 140 degrees Fahrenheit. If the food is kept warm by an appliance with a temperature above 140 degrees Fahrenheit – or if it is cooled at under 40 degrees Fahrenheit – this does not count towards the two-hour rule. But within two hours of removing it from the warming or cooling device, it must be cooled.

CNN: The refrigerator is my friend, right? Can food be put in the fridge so we can enjoy the leftovers the next day?

Who: Yes, if it is stored in the refrigerator in a timely manner. Leftovers can usually be stored in the refrigerator for three to four days. They can also be frozen for three to four months.

CNN: What other safety tips should people keep in mind before gatherings?

Who: We’ve talked about defrosting and storing leftovers, and we also need to talk about cooking or reheating to the right temperature. The temperature varies depending on the type of meat or fish. An internal meat thermometer is crucial for monitoring temperature. Make sure fish is cooked to 145 degrees Fahrenheit and chicken, turkey, and poultry are cooked to 165 degrees Fahrenheit.

Be careful of cross-contamination. Do not touch containers or utensils that you used with raw meat or fish with other products such as vegetables and fruits.

Also remember that norovirus is the most common cause of foodborne illness. Anyone experiencing nausea, vomiting, diarrhea, stomach cramps, or other norovirus symptoms should not prepare food. Everyone should wash their hands often and thoroughly with soap and water.

Event organizers should also ask those exhibiting signs of respiratory infection to stay home. And anyone who is particularly susceptible to serious illnesses due to their underlying illnesses should take additional precautions tailored to their individual situation.