What is a safe way to thaw frozen food?

Thawing frozen food in the refrigerator or under cold running water is a safe method because it helps maintain a safe temperature throughout the thawing process, minimizing the risk of harmful bacteria growth.

When using the refrigerator, the food remains at a consistent, safe temperature, preventing the outer layers from reaching temperatures where bacteria can thrive, while the inner sections are still frozen. This method usually takes longer but ensures food safety.

Similarly, thawing under cold running water allows the food to defrost more quickly than in the refrigerator, while still keeping it at a safe temperature. The water must be cold to keep the food out of the danger zone (between 41°F and 135°F), where bacteria can multiply rapidly.

Other methods, such as thawing at room temperature or on a kitchen counter, can expose food to unsafe temperatures, increasing the risk of foodborne illness. Microwaving can be effective but should be monitored closely to avoid partially cooking the food, which can also lead to bacterial growth if the food is not cooked immediately after thawing.