How should frozen food be thawed safely?

Thawing frozen food safely is crucial to prevent the growth of harmful bacteria. The recommended method is to use a microwave or refrigerator, as these methods maintain the food at safe temperatures throughout the thawing process. In the refrigerator, food can thaw evenly while staying below 41°F, which significantly reduces the risk of bacterial growth. When using a microwave, the food should be cooked immediately after thawing to ensure any potential bacteria are killed during the cooking process.

Thawing at room temperature or leaving food on the countertop allows portions of the food to reach temperatures that could encourage bacterial growth, making it unsafe to consume. Similarly, thawing under hot running water can also promote uneven thawing and may expose the food to unsafe temperature ranges. These practices do not adhere to food safety guidelines and increase the risk of foodborne illnesses. Therefore, using a microwave or refrigerator is the safest and recommended approach for thawing frozen food.