When you reheat them, cook until they're steaming hot. Don't thaw meat, poultry and fish products on the counter or in the sink without cold water, as bacteria multiplies rapidly at room temperature. Food-safety experts recommend thawing foods in the refrigerator, microwave oven or putting the package in a watertight plastic bag submerged in cold water and changing the water every 30 minutes. Changing the water ensures the food is kept cold, an important factor for slowing bacterial growth that can occur on outer thawed portions while inner areas are still thawing. When you use the microwave to defrost food, leave about 2 inches between the food and the inside surface of the microwave to allow heat to circulate.
Smaller items defrost more evenly than larger pieces of food.
Foods defrosted in a microwave must be cooked immediately after thawing. Cutting boards can harbor bacteria in cracks and grooves caused by knives. But plastic, a hard wood, such as maple, or any nonporous surface can be used safely if used properly. Select a smooth board that can be cleaned easily and is durable and nonabsorbent. Plastic is less porous than wood, making it less likely to harbor bacteria and easier to clean.