What is the proper way to thaw frozen food?

The proper way to thaw frozen food is to do so in a safe manner that minimizes the risk of bacterial growth. Thawing in the refrigerator, under cold running water, or in the microwave ensures that the food does not stay in the temperature danger zone (between 41°F and 135°F) for too long.

When thawed in the refrigerator, the food remains at a consistent, safe temperature. Thawing under cold running water allows for a quicker thaw while keeping the food at a safe temperature. Using a microwave is also an acceptable method, but it is essential to cook the food immediately after thawing because parts of the food may begin cooking during the thawing process, which can become a breeding ground for bacteria if left out.

Other methods, such as thawing at room temperature, in hot water, or under direct sunlight can promote rapid bacterial growth, making the food unsafe to eat. Such practices might lead to foodborne illnesses, which is why they are not recommended.