For those preparing to celebrate Thanksgiving with family, friends and festive food, the Illinois Department of Public Health has released tips for staying healthy and safe during the holiday. The department’s guidance outlines two main threats that could put a damper on holiday festivities: food poisoning and airborne viruses. Warding off contagious illnesses The risk of respiratory viruses is lower than it has been in recent years, with IDPH’s Seasonal Respiratory Illness Dashboard indicating “low levels of seasonal respiratory illnesses such as flu, COVID-19 and RSV,” according to the department release. However, the spread of such diseases is “expected to pick up as the weather cools and activities move indoors,” according to IDPH guidance. Public Health Director Dr. Sameer Vohra recommends that hosts of Thanksgiving festivities ensure that indoor spaces are properly ventilated and encourage their guests to properly wash their hands and cover any coughs or sneezes. Those who are feeling ill — with symptoms such as fever, cough, sore throat, diarrhea or vomiting — should “stay away from others until the illness passes,” according to Vohra. In case they do attend gatherings, guests feeling under the weather should wear a mask, eat away from others and wash their hands before touching any communal food or objects. “The best way to protect yourself from seasonal viruses is being adequately vaccinated,” the department wrote in a Monday news release. New COVID-19 and flu vaccines for 2024-2025 are available and recommended for anyone over 6 months old, according to the department. IDPH also recommends that anyone over 75 years of age — in addition to those 60 to 74 who did not receive last year’s vaccine and anyone who is pregnant or young babies born between October and March — should get the RSV vaccine. A safe Thanksgiving meal  “Thanksgiving is one of my favorite holidays,” Vohra wrote in the release. “I love the food, spending time with family and friends, and the football. As we gather in community this week, I want to remind everybody, and especially those preparing food, that we can prevent unwanted illnesses by following proven food safety tips.” Two of the most important tips, according to Vohra, are to “thoroughly” thaw frozen turkeys in the fridge and to cook both the turkey and the stuffing to 165° Fahrenheit. The temperature of a cooked turkey should be taken with a food thermometer in three places: the thickest part of the breast, the innermost part of the thigh and and the innermost part of the wing. Raw turkey can be contaminated with harmful bacteria such as salmonella, clostridium perfringens and campylobacter, which could lead to food poisoning, according to the Centers for Disease Control and Prevention. The safest way to thaw a frozen turkey is to place it in the refrigerator, which takes about 24 hours for every 5 pounds of meat, according to IDPH. In a hurry, turkey can also be thawed in the microwave or in a sink full of cold water that is refilled every 30 minutes. However, it should never be left out on the counter to thaw at room temperature due to the risk of bacteria growth, according to the guidance. Before and after handling food, especially raw turkey, officials recommend hand-washing for 20 seconds with soap and water. Cutting boards, utensils, dishes and countertops that come into contact with raw turkey should be washed with hot soapy water as well. “Raw turkey and its juice can contaminate anything they touch,” officials wrote. “Keep the turkey and its juices separate from foods that won’t be cooked and fully clean and sanitize surfaces that come into contact with turkey and its juices to prevent harmful germs from spreading to other food or your family and friends. Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked.” Washing raw turkey can also lead to the spread of germs around the kitchen, according to the CDC. For general food safety during the holidays, the IDPH suggests “to keep hot foods hot and cold foods cold.” Any Thanksgiving leftovers should be refrigerated within two hours of serving, while any foods that sit out for more than two hours at room temperature should be thrown away, according to the department. Leftovers will remain safe to consume in the fridge for up to four days, and should be reheated to at least 165°F before serving, according to IDPH. Symptoms of foodborne illness can start hours or days after consuming the contaminated food or beverage, and tend to include vomiting, diarrhea, stomach cramps, fever and nausea, according to the CDC. Anyone who gets food poisoning should make sure to stay hydrated, while those at risk of severe or life-threatening illness — including older adults, infants, young children, pregnant women and people with weakened immune systems — should also contact their medical providers, according to IDPH.