What is the recommended practice for thawing frozen food?

Thawing frozen food in the refrigerator is the recommended practice because it allows food to defrost at a safe temperature, preventing the growth of harmful bacteria. By keeping the food at or below 40°F (4°C) during the thawing process, the risk of foodborne illness is significantly reduced. This method also helps maintain the quality and texture of the food.

Using room temperature for thawing can lead to uneven thawing, where the outer layers become warm and may enter the danger zone (40°F to 140°F), allowing bacteria to multiply. Thawing in hot water is unsafe as well, since it can cause the outer layers of food to reach unsafe temperatures while the inside remains frozen. Thawing under direct sunlight poses similar risks, as it can lead to uneven temperature distribution and bacterial growth. Therefore, using the refrigerator is the safest and most effective method for thawing frozen food.