What is the safest way to thaw frozen food?

Thawing frozen food in the refrigerator is the safest method because it allows the food to gradually come to a safe temperature while keeping it out of the "danger zone," which is between 40°F and 140°F (4°C and 60°C). This temperature range is where bacteria can grow rapidly, potentially leading to foodborne illnesses. By thawing in the refrigerator, food typically stays at 40°F (4°C) or lower, significantly reducing the risk of bacterial growth.

When food is thawed at room temperature, the outer layer can reach temperatures that promote bacterial growth while the inside remains frozen. Using hot water can cause the outer layers of food to thaw too quickly, creating conditions conducive to bacteria growth. Similarly, thawing in a sealed container on the counter also exposes the food to unsafe temperatures, as it is unlikely to maintain a safe chill throughout the entire product. Thus, the refrigerator method is not only the most effective in maintaining food safety but is also recommended by food safety guidelines.