PORTSMOUTH, Va. (WAVY) — Want to enjoy your holiday meal without worrying about getting sick? Here's some helpful advice to help you dodge foodborne illnesses. Most foodborne illnesses are linked to bacteria, including E. Coli, salmonella and listeria, as well as viruses such as norovirus. Monitoring the recall list from the Food and Drug Administration is a good way to stay up to date on what products to avoid. "You definitely do not want to eat or use that [recalled] product," said Kelsey Holloman, manager of the foodborne disease epidemiology program for the Virginia Department of Health. "You want to go and check the recall notice for specific details to verify that the product you have met actually matches the description of the recall product." You should always throw away any recalled products or return them to the store for a refund. When it comes to food preparation, Holloman said that "we always emphasize the importance of cooking your meats and food to the appropriate temperatures in order to kill those pathogens that may possibly be already within those meats." Turkey should be cooked to 165 degrees. If you're cooking a ham or any other pork products, they should be cooked to 145 degrees. Holloman advised using a meat thermometer to determine the correct temperature. Washing your hands before and after handling foods, and after using the bathroom or changing diapers, is also something Holloman said she can't stress enough to avoid spreading bacteria and viruses. If you get food poisoning, report it to the Virginia Department of Health at mymealdetective.com. The good news is most healthy people will recover in a day or two with good rest and hydration. If you get severely sick with a fever of more than 102 degrees, or have vomiting or diarrhea so bad that you can't keep any fluids down, see a doctor.