A local nutrition educator is employing families to avoid food-born illnesses by practicing good food safety habits. 

Caitlin Mellendorf, nutrition educator for the University of Illinois Extension in DeWitt, Macon and Piatt counties explains thawing a large piece of meat such as a turkey can be no small task. She notes the USDA recommendation of thawing in the refrigerator for 24 hours for every 5 pounds of turkey. 

Cross-contamination can be a big issue when preparing large meals, but Mellendorf says you should be extra cautious of any utensils or surfaces that raw meat has touched. 

With lots of food comes lots of leftovers, and Mellendorf mentions eating them quickly is a good way to prevent them from staying in the fridge past their expiration. 

Get more information on Thanksgiving food safety at extension.illinois.edu/turkey