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

As family and friends gather to share meals, it may be helpful to remember that foodborne illness is on the rise. These are usually preventable with the right precautions.

I want to make sure the food my family and I prepare is safe — and that includes leftovers, so I turned to CNN wellness expert Dr. Leana Wen. Wen is an emergency physician and clinical associate professor at George Washington University. She previously served as Baltimore’s health commissioner, 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 US, 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 your mouth. There are also several bacteria that cause foodborne illness, including salmonella, E. coli, Campylobacter and listeria.

CNN: What symptoms are people experiencing?

woman: Typical symptoms of foodborne illness include abdominal cramps, nausea, diarrhea and vomiting. Many people recover within 24 hours, but some can become very ill depending on the pathogen and their underlying medical conditions. Those most at risk for complications are young children, pregnant women, the elderly, and people with immunocompromising medical conditions.

CNN: I’ve seen a lot of food product recalls. How do I ensure that the food I prepare is in order before I serve it at the meal?

woman: There have been several cases of high-profile food recalls in the past year, but it is important to remember that the majority of foodborne illnesses occur in everyday situations that do not involve high-profile cases. Be sure to keep an eye out for food recalls (the U.S. government maintains an extensive 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 obsess over it, because chances are the food you buy is safe. However, there are many more things you can and should do so that you adhere to safe food preparation practices.

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

woman: This is a good question and applies not only to turkey, but also to other poultry and meats. The concern is to prevent bacteria from growing as the turkey thaws.

There are three ways to safely thaw a turkey. The easiest thing, even though it takes the longest, is to thaw it in the refrigerator, but it’s too late for that now. You put the turkey in a container so that it does not drip onto other food. It generally 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 way is to wrap the turkey in a leak-proof bag and submerge it in cold water. This takes about 30 minutes per pound, so it will take about 4 hours to thaw the 8 pound turkey. You can use tap water and change the water every 30 minutes. It is important to cook the turkey immediately after thawing to prevent bacterial growth.

The third way is to use a microwave. How long it takes depends on the specific microwave. This is the quickest method, but because some parts of the turkey will start to cook during microwave cooking, it is essential to cook the turkey immediately after thawing.

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

CNN: How long can a Thanksgiving buffet last? Does it differ per dish?

woman: The rule of thumb to keep in mind is the ‘two-hour rule’. After food has been cooked, it should not be left at room temperature for more than two hours. If this is an open-air picnic in summer and the temperature is higher than 30 degrees Celsius, the food should be put in the refrigerator after an hour.

This rule applies to all perishable foods, including meat, fish and dairy products. Cooked leftovers should be stored in the refrigerator. The foods that do not require refrigeration under the two-hour rule are baked goods such as cookies and cakes, dried meats such as jerky, whole fruit that has not been chopped, and nuts.

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

woman: The temperature at which bacteria multiply rapidly is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. If the food is kept warm by an appliance that is more than 140 degrees Fahrenheit – or if it is kept refrigerated at less than 40 degrees Fahrenheit – it does not count toward the two-hour rule. But within two hours of removing it from the heating or cooling appliance, it must be cooled.

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

woman: 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 gathering?

woman: We’ve talked about thawing and storing leftovers, and we also need to talk about cooking or reheating them 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 to 165 degrees Fahrenheit.

Take cross-contamination into account. Do not use containers or utensils that you used for raw meat or fish to touch other products, such as fruits and vegetables.

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

Event hosts should also ask that those experiencing signs of a respiratory infection stay home. And those who are particularly vulnerable to serious illness due to underlying conditions should take additional precautions appropriate to their individual circumstances.