What is the recommended practice for thawing frozen food?

Thawing frozen food using either the refrigerator or under cold running water is the safest and most effective method. This practice helps maintain the food at a safe temperature, preventing the growth of harmful bacteria that can multiply rapidly at warmer temperatures. When food is thawed in the refrigerator, it stays at a constant, safe temperature, which helps preserve its quality and safety.

Using cold running water is another method endorsed for thawing, as it quickly brings the temperature of the food down without raising it into the danger zone where bacteria thrive, which is between 40°F and 140°F. Both methods ensure that the food is thawed evenly and minimizes the risk level associated with foodborne illnesses.

In contrast, thawing at room temperature or using warm water poses significant risks. Room temperature allows the outer layer of the food to reach temperatures conducive to bacterial growth while the inside remains frozen, and warm water can cause the outer parts to enter the danger zone while the rest is still thawing. Thawing overnight on the countertop also suffers from the same issues, as it allows temperature fluctuations that can lead to unsafe conditions.