What is the proper method to thaw frozen food?

Thawing frozen food using the refrigerator, under cold running water, or in the microwave is the safest method because it minimizes the risk of bacterial growth.

When food is thawed at room temperature, the outer layer can warm to a temperature where bacteria can multiply, while the inside remains frozen. This can create an environment conducive to foodborne illnesses.

Thawing in hot water is dangerous as it can cause the outer layer of the food to reach temperatures that allow bacteria to thrive while the interior is still frozen.

Thawing in the oven is not practical for most frozen foods and can lead to uneven cooking, which poses similar risks to the safety of the food.

By using the refrigerator, cold running water, or microwave, the food remains at a safe temperature during the thawing process, thereby reducing the risk of contamination and ensuring food safety.