Thawing frozen foods in the refrigerator is the safest method because it maintains a consistent and safe temperature throughout the thawing process, typically at or below 40°F (4°C). When foods are thawed in the refrigerator, they stay in a temperature range that minimizes the growth of harmful bacteria, which can occur when food is left at room temperature for extended periods.
This method also allows for even thawing and keeps the food in a safe environment. Foods thawed in the refrigerator can also remain safe for an additional day or two before cooking, depending on the type of food, allowing for better planning and flexibility. Other methods, such as thawing at room temperature, in warm water, or in hot water, can lead to parts of the food reaching temperatures that allow bacteria to multiply, leading to a risk of foodborne illness.