What is the proper way to thaw frozen food?

Thawing frozen food properly is crucial to ensure food safety and prevent the growth of harmful bacteria. Thawing in the refrigerator or microwave is the correct method because both processes maintain the food at safe temperatures.

When food is thawed in the refrigerator, it is kept at a stable, cool temperature (usually at or below 40°F/4°C), which keeps harmful pathogens from multiplying. This method takes longer but is considered the safest approach for most foods, particularly meats, as it allows them to thaw evenly while remaining out of the danger zone where bacteria thrive.

Using a microwave to thaw food is also effective, though it needs to be cooked immediately after thawing to prevent any parts of the food from entering the danger zone too long. The microwave can quickly bring food to a temperature where bacteria can multiply, so immediate cooking is critical.

Other methods, such as leaving food out at room temperature, thawing under hot water, or placing it in a sunny spot, raise the risk of allowing the food to remain in the danger zone (between 40°F and 140°F) for too long, leading to possible foodborne illnesses. These methods are not recommended for food safety.