What is the recommended method for thawing frozen food safely?

Thawing frozen food safely is crucial to prevent the growth of harmful bacteria. The recommended method, which is the refrigerator thawing process, allows for the food to thaw evenly and at a consistent, safe temperature, generally below 41°F. This method ensures that the outer layer of the food does not reach a temperature conducive to bacterial growth while the inside of the food is still frozen.

Thawing in the refrigerator also provides the convenience of refreezing the food if necessary, as long as it is still in good condition. This method demonstrates a control of temperatures and time to reduce the risk of foodborne illnesses.

In contrast, thawing at room temperature can expose food to the "danger zone" of temperatures where bacteria can multiply rapidly. Using running hot water can also lead to uneven thawing and increase the risk of bacteria growth on the outer layer of the food while the inside may still be frozen. While thawing in a microwave is an option, it typically requires immediate cooking afterwards, as the food may become partially cooked, which can further compromise food safety.