Allow it to get just warm enough to thaw and still cool enough to slow down germ growth, particularly on the meat surface. A good time-saver is to cook meat while it is still frozen. Store luncheon meats and wieners in the refrigerator. Even stored in the refrigerator, hot dogs and lunch meats should be used within a week. Open and close packages as few times as possible.
Fingers spread germs.
By lunch your sandwich is thawed, yet cold enough to prevent bacteria from growing. Do not taste or use foods with a foul odor or any food from a can that spurts liquid when you open it. These foods could contain the rare and often fatal botulism poison. If you keep germs off meat, poultry, and dairy products, you avoid problems. Clean utensils, platters, hands, and countertops with soap and hot water.