How should frozen food be thawed safely?

Thawing frozen food safely is critical to preventing the growth of harmful bacteria. The best method is to thaw food in the refrigerator. This method maintains a safe temperature throughout the thawing process, typically below 40°F (4°C), which helps to inhibit bacterial growth. As food thaws gradually in the refrigerator, it remains at a safe temperature, ensuring it can be cooked safely once thawed.

While the microwave is also a method that can be used for thawing, it does not allow for even thawing and can partially cook food, which might lead to unsafe conditions if the food is not cooked immediately afterward. Thawing under running hot water can lead to temperatures that foster bacterial growth, and thawing at room temperature can put food in the danger zone (between 40°F and 140°F) for an extended period, increasing the risk of foodborne illnesses.

Thus, using the refrigerator is the preferred and safest method for thawing frozen food, as it minimizes the risk of bacterial contamination.