What is one of the safest methods to thaw frozen food?

Thawing food in the refrigerator is considered one of the safest methods because it keeps the food at a consistent and safe temperature throughout the process. When food is thawed in the refrigerator, it typically remains at or below 40°F (4°C), which is crucial for preventing the growth of harmful bacteria. This method not only ensures that the food is safely thawed, but it also allows for a more even thawing process, helping to maintain the quality and texture of the food.

Additionally, when food is thawed in the refrigerator, it can remain at that temperature for an extended period, allowing you the flexibility to prepare it when you're ready. This method also helps to minimize the risk of cross-contamination since the food is kept separately from other foods that may be stored at different temperatures.

In contrast, thawing at room temperature, under warm water, or on the counter exposes food to temperatures that can promote the rapid growth of bacteria, significantly increasing the risk of foodborne illness. These methods can lead to the outer layer of the food reaching temperature zones conducive to bacterial growth while the inner part remains frozen.