What is the recommended method for safely thawing frozen food?

The recommended method for safely thawing frozen food is to use either the refrigerator, cold running water, or the microwave. This approach minimizes the risk of foodborne illnesses, which can occur when food is left thawing at unsafe temperatures.

Thawing in the refrigerator allows the food to defrost while keeping it at a safe, consistent temperature, reducing the chance for harmful bacteria to grow. This method also provides the added benefit of allowing the food to be kept in the same environment until ready to cook.

Thawing under cold running water is another rapid method that ensures the temperature remains safe, as the cold water prevents parts of the food from entering the "danger zone" (which is typically between 40°F and 140°F) where bacteria can multiply.

Using the microwave to thaw food is effective as well, as it often heats the food unevenly and cooks it simultaneously. However, the food should be cooked immediately after thawing in the microwave to prevent any bacteria that might have formed from the uneven heating.

The other methods mentioned are not recommended due to safety concerns; thawing on a countertop exposes food to temperatures that can allow for bacterial growth, hot water can create uneven thawing and potentially lead to the growth of pathogens, and