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. The correct method involves thawing food in the refrigerator, under cold running water, or in the microwave.

When food is thawed in the refrigerator, it remains at a consistent, safe temperature, which reduces the risk of bacterial growth. This method is ideal for larger items that may take longer to thaw. Thawing under cold running water is effective for smaller or tightly packaged items, as the cold water keeps the exterior temperature safe while the food warms up. The microwave method is quick and convenient, especially for immediate cooking, but it's important to cook the food right after it has been thawed in the microwave since some areas may start to cook and reach unsafe temperatures.

The other methods mentioned, such as thawing at room temperature, warm water, or under direct sunlight, can elevate the food temperature into the danger zone (40°F - 140°F), where bacteria thrive. This can lead to foodborne illnesses, making them unsafe for thawing food.