A doctor’s food safety tips for Thanksgiving

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

When family and friends gather to share meals, it may be good to remember that foodborne illnesses are on the rise. These can mostly be prevented with the right precautions.

I want to make sure the food my family and I cook is safe—and so are the 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 United States, the most common form of infection is foodborne noroviruswhich is 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?

Wen: Typical symptoms of foodborne illness include stomach 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 of complications are young children, pregnant women, the elderly, and people with immunocompromising medical conditions.

CNN: I’ve seen a lot of food recalls. How do I make sure the food I prepare is OK before I put it out for meals?

Wen: Over the past year, there have been several cases of high-profile food recalls, but it’s important to remember that the majority of foodborne illnesses occur in everyday settings that don’t involve high-profile cases. Be sure to pay attention to food recalls (the US government maintains a comprehensive list of recent recalls) and make sure you don’t have products in your fridge or pantry that are considered unsafe. But don’t obsess over it, as chances are the food you’re buying is safe. However, there are many other things you can and should do and make sure you follow safe cooking practices.

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

Wen: 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 when the turkey thaws.

There is three ways to safely thaw turkey. The easiest, although it takes the longest, is to thaw in the fridge – but it’s too late for that now. You put the turkey in a container to prevent it from dripping onto other food. It generally takes 24 hours for each four to five pound turkey, so an 8-pound turkey could take two days and a 12-pound turkey could take three days.

The other way is to wrap the turkey in a leak-proof bag and submerge it in cold water. This takes about 30 minutes per pounds, 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 it is thawed to prevent bacterial growth.

The third way is to use a microwave oven. How long it will take depends on the specific microwave. This is the fastest method, but because some parts of the turkey begin to cook under the microwave, it is important to cook the turkey right after thawing.

It is not a good idea to let the turkey thaw on the counter in a warm room. This is 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 sit out? Does it vary by dish?

Wen: The rule of thumb to remember is the “two-hour rule”. Once the food is prepared, it must not be left at room temperature more than two hours. In the summer, if this is an outdoor picnic and the temperature is above 90 degrees Fahrenheit, the food should be refrigerated after one hour.

This rule applies to all perishable foods, including meat, fish and dairy products. Cooked leftovers must be refrigerated. The foods that do not need to be refrigerated under the two-hour rule are baked goods such as cookies and cakes, dried meats such as jerky, whole fruit that is not chopped, and nuts.

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

Wen: 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 above 140 degrees Fahrenheit—or if it is kept cooled below 40 degrees Fahrenheit—this does not count toward the two-hour rule. But within two hours to remove from the heating or cooling appliance, it must be cooled.

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

Wen: Yes, if it is stored in the refrigerator in time. Leftovers can typically 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 remember before gatherings?

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

Be aware of cross contamination. Do not use containers or utensils you have used with raw meat or fish to touch other products, such as vegetables and fruits.

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