What is considered a safe way to defrost food?

Defrosting food safely is crucial to preventing the growth of harmful bacteria. One of the safest methods is using cold running water. This method allows the food to thaw quickly while keeping it at a safe temperature. Cold running water maintains a consistent temperature below 70°F, which is essential to minimize bacterial growth. This technique is especially effective for smaller items like meats and poultry.

In contrast, room temperature can allow the outer portion of the food to warm up, reaching temperatures that are conducive to bacteria growth while the inside remains frozen. Warm water can also create a risk by allowing the surface of the food to enter the temperature danger zone, which is between 40°F and 140°F. Using a microwave is another acceptable method for defrosting, but it must be done with caution to ensure the food cooks immediately after thawing to prevent bacterial growth.