What is the recommended method for thawing frozen food?

Thawing frozen food in a refrigerator is the recommended method because it keeps the food at a safe, consistent temperature throughout the thawing process. This minimizes the risk of bacterial growth that can occur when food is thawed at higher temperatures, where pathogens thrive. When food is thawed in the refrigerator, it can safely remain at temperatures below 40°F (4°C) until it is ready to be cooked.

While other methods, such as using a microwave or warm water, can also thaw food, they carry risks. Microwaving may lead to uneven heating, creating hot spots that can encourage bacterial growth if not cooked immediately after thawing. Thawing food at room temperature is particularly risky because it allows the outer layers of food to reach temperatures conducive to bacterial growth while the inner parts remain frozen. Therefore, utilizing the refrigerator is the safest, most effective method to ensure food safety during the thawing process.