What is the safest method to thaw frozen foods?

Thawing frozen foods in the refrigerator is the safest method as it allows the food to gradually reach a temperature that inhibits the growth of harmful bacteria. When food is thawed at a controlled temperature, typically 40°F (4°C) or below, it remains in a safe temperature zone throughout the process. This method also helps maintain the quality and texture of the food.

Using a counter or leaving food at room temperature can result in portions of the food reaching unsafe temperatures, allowing bacteria to multiply. Thawing in hot water can lead to uneven thawing and presents a risk of cooking the outer layer while the inside remains frozen, which can also increase the risk of bacterial growth. Using the refrigerator is a reliable way to ensure that food remains safe to eat once it is thawed.