This can be a sign the food contains food poisoning organisms. Refrigerate perishable food as soon as you get home from the store. Store canned goods in a cool, dry place for use within a year. Never put them above the stove, under the sink or in a garage or damp basement. Thawing - Don't thaw on the counter.
Bacteria grow quickly at room temperature.
Thaw food in the refrigerator the night before or in the microwave just before cooking. Wash hands, utensils and cutting boards in hot, soapy water before preparing food and after handling raw meat or poultry. Use a plastic cutting board instead of a wooden one. Bacteria can hide in grooves on wooden boards and multiply. Promptly refrigerate food after meals, don't just let it sit out on the table or counter.