Hosting family and friends for a big meal is what the holidays are all about for some people. But hosting a crowd can bring some uninvited germs.

Jessica Dixon, infection control nurse at WakeMed, said the H1N1 flu virus has made taking precautions against germs a higher priority than ever.

"Usually, when we're looking at Thanksgiving, we're just getting to the beginning of flu season," she said. "Whereas this year, we're in the midst of it."

Germs tend to thrive in warm, moist environments. Combine that with lots of hands touching everything from serving utensils to the TV remote control, said Dixon, and you have a recipe for illness.

"Surfaces can definitely become contaminated with germs," said Dixon. "Usually, the way they become contaminated is by people touching them with their dirty hands."

So along with your turkey and cranberry sauce, you may want to put antibacterial wipes or sanitizing gel out on the buffet table and encourage people to wash their hands before helping themselves. Using plastic utensils in the serving line and paper towels to wipe hands and clean up kitchen spills also can keep germs at bay.

And after guests have been served, avoid another hidden danger at the buffet table by getting leftovers in the refrigerator as soon as possible.

According to Registered Dietitian Martha Ellington, letting foods sit out can put you and your guests at risk of food poisoning.

"You're going to have it out a little beforehand, and so two hours is really the maximum," she said. "After two hours, you need to chill your food."

Ellington said foods should be chilled to below 40 degrees to stay out of the "danger zone." If you plan to take leftovers home, she suggests taking a cooler and ice pack along to keep food cold in the car. And if you plan to reheat your holiday meal, be sure it is heated thoroughly to more than 140 degrees.