What is the proper way to thaw frozen food?

Thawing frozen food in the refrigerator is the safest method because it allows the food to defrost at a controlled and consistent temperature. This prevents the growth of harmful bacteria that can occur when food is thawed at higher temperatures, such as room temperature or even in warm water. In the refrigerator, the temperature remains below 40°F (4°C), which is critical for keeping food safe. This method also allows the food to maintain its quality and flavor.

While using cold water and microwaving are also acceptable methods for thawing food, they come with specific guidelines that must be followed to ensure food safety. For example, with cold water, the food must be in a leak-proof packaging and should be cooked immediately after thawing. Microwave thawing requires that the food be cooked right after thawing because some parts may begin cooking during the process. However, these methods can be less effective in maintaining food quality compared to refrigerator thawing.

Thawing at room temperature is not recommended, as it can allow the outer layer of food to reach temperatures where bacteria can multiply, potentially leading to foodborne illness.