What is the correct way to thaw frozen food?

Thawing frozen food properly is critical to maintaining food safety and preventing the growth of harmful bacteria. The correct method involves thawing in the refrigerator, under cold running water, or using the microwave as long as the food is cooked immediately afterward.

Thawing food in the refrigerator ensures that it remains at a safe, consistent temperature. Cold running water also effectively thaws food while helping to prevent the outer layers from entering the temperature danger zone (between 40°F and 140°F) where bacteria multiply rapidly. Using the microwave is a quick method for thawing, but it's essential to cook the food immediately after, as some areas may begin cooking during the thawing process and could become breeding grounds for bacteria if left too long at unsafe temperatures.

The other methods mentioned involve unsafe practices. Thawing at room temperature or letting food sit out on the counter can lead to a significant risk of bacterial growth, as the food may stay in the temperature danger zone for too long. Thus, choosing the proper thawing technique is essential for food safety.