What is the proper way to thaw frozen food?

Thawing frozen food properly is essential for food safety to prevent the growth of harmful bacteria that can lead to foodborne illnesses. The correct choice highlights three safe methods: thawing in the refrigerator, under cold running water, or in the microwave.

Thawing in the refrigerator is the safest option because it keeps the food at a consistent, safe temperature (below 41°F or 5°C) while it defrosts. This approach takes longer but ensures that the food remains in a safe temperature range throughout the process.

Thawing under cold running water is effective as long as the water is kept cold and running to maintain a safe temperature and to prevent the food from entering the temperature danger zone (41°F to 135°F).

Using the microwave is also a safe method, provided that the food is cooked immediately after thawing, as some parts of the food may begin to cook during the microwave thawing process.

Using the countertop or hot water for thawing can lead to portions of the food reaching unsafe temperatures, increasing the risk of bacterial growth. Cooking food directly from a frozen state is viable for certain items, but caution must be taken as this method can affect cooking times and may not allow the food to reach safe temperatures quickly enough