What is a recommended practice for thawing frozen food safely?

Thawing food in the refrigerator is a safe and recommended practice because it allows for a consistent and controlled temperature. Keeping the food at a temperature below 40°F (4°C) prevents the growth of harmful bacteria that can multiply rapidly when food is left out at room temperature. This method not only ensures food safety but also helps maintain the food's quality and texture.

Using the refrigerator for thawing allows for gradual temperature changes, reducing the risk of uneven thawing, which can lead to some parts of the food reaching temperatures conducive to bacterial growth while others remain frozen. This controlled environment also makes it convenient for planning meals ahead of time, as foods can safely thaw in the fridge overnight or over a couple of days, depending on the type and size of the food.

In contrast, other methods such as leaving food out at room temperature or thawing under hot water can pose safety risks. Both methods can allow the outer layer of food to reach temperatures that encourage bacterial growth, while the interior may still be frozen. While using a microwave can be a rapid thawing method, it may not ensure even thawing, which could also lead to food safety issues.