What is the proper method for thawing frozen food?

Thawing frozen food using safe methods is crucial in preventing the growth of harmful bacteria. The correct answer highlights three appropriate thawing methods: in the refrigerator, under running cold water, or in the microwave. Thawing in the refrigerator is the safest option, as it maintains a constant, safe temperature below 41°F (5°C), effectively slowing down bacterial growth. Thawing under running cold water ensures that the food remains at a safe temperature while it is being defrosted, as long as it is done properly with the water being cold and changed regularly. Using the microwave is also considered safe, provided that the food is cooked immediately after thawing, since some areas of the food may begin to cook during this process, which can create conditions conducive to bacterial growth if not handled correctly.

Other methods such as leaving food at room temperature can allow bacteria to multiply rapidly, as the temperature may rise into the danger zone. Thawing in hot water or oven is unsafe as it does not effectively thaw the food evenly, which could result in parts of the food being in a temperature range that supports bacterial growth.