What is one recommended practice for thawing frozen food safely?

Thawing food safely is crucial to prevent the growth of harmful bacteria. Thawing in the refrigerator is a recommended practice because it keeps the food at a safe temperature throughout the thawing process. The refrigerator temperature (typically at or below 40°F or 4°C) slows bacterial growth, ensuring that the food remains safe to consume while it defrosts.

While other methods of thawing might be permissible under certain conditions, they carry more risks. For example, leaving food out at room temperature can allow the outer layers to reach temperatures conducive to bacterial growth, while the inner parts may still be frozen. Microwaving can also be effective, but it must be done correctly and immediately followed by cooking to ensure that any parts of the food that may have been warmed do not become a breeding ground for bacteria. Similarly, submerging food in hot water is not recommended, as this causes the outer layers to enter the temperature danger zone where bacteria can multiply rapidly. Therefore, thawing in the refrigerator is the safest and most controlled method, making it the preferred practice.