What is the proper way to thaw frozen food?

Thawing frozen food safely is crucial for reducing the risk of foodborne illnesses. The correct method involves using the refrigerator, cold running water, or a microwave, provided that the food is cooked immediately after thawing. These methods ensure that food remains at a safe temperature throughout the thawing process, preventing the growth of harmful bacteria.

Thawing in the refrigerator allows food to defrost slowly while maintaining a consistent cold temperature. This is the safest method, as it keeps the food out of the temperature danger zone (between 40°F and 140°F), where bacteria can multiply rapidly. Thawing under cold running water is effective for smaller items or packages, as the constant flow of cold water keeps the temperature safe. Using a microwave is also an option, but only if the food is going to be cooked right afterward, as some areas may begin to cook during the thawing process, which can also create ideal conditions for bacteria.

Other methods, such as thawing food at room temperature or in hot water, pose significant risks. Leaving food out at room temperature can allow parts of the food to reach bacteria-friendly temperatures, while hot water does not thaw food evenly and may also promote bacterial growth.