What is the recommended way to thaw frozen food safely?

Thawing frozen food safely is essential to prevent the growth of harmful bacteria. The correct approach is to thaw in the refrigerator or under cold running water.

When food is thawed in the refrigerator, it stays at a safe temperature (below 40°F or 4°C) throughout the thawing process, reducing the risk of bacterial growth. This method may take longer but ensures food remains safe to eat. Similarly, thawing under cold running water allows the outer layer of the food to thaw quickly while keeping the internal temperature safe, as long as the food is in a sealed bag to prevent contamination.

Other methods, like thawing at room temperature, can lead to the outer layers of food reaching temperatures where bacteria can multiply, while the inside remains frozen. Using hot water can cause uneven thawing and create an unsafe temperature that can promote bacterial growth. Though the microwave is a valid option for thawing, it can sometimes leave parts of the food still frozen or partially cooking it, which may not be safe, especially if subsequently cooked improperly.