What is the best practice for thawing frozen food?

Thawing frozen food in cold water, changing the water every 30 minutes, is the safest method because it prevents the growth of harmful bacteria. This approach maintains a temperature that keeps the food out of the danger zone, which is between 40°F and 140°F. When food is thawed in cold water, it should be in a leak-proof bag, submerging it to ensure that it thaws evenly and quickly. By changing the water every 30 minutes, you ensure that the temperature of the water stays consistent and that the food continues to thaw in a safe environment.

Thawing at room temperature on the kitchen counter allows the outer layer of food to reach temperatures that can promote bacterial growth while the inside may still be frozen. Using the microwave can be safe only if the food is cooked immediately after thawing, as it might heat unevenly, leading to similar safety issues. Additionally, using hot running water to thaw food is not safe, as it can cause the outer layer of the food to enter the danger zone, significantly increasing the risk of foodborne illness.