Which of the following is NOT a recommended thawing method?

Thawing at room temperature is not a recommended method for safely defrosting food. This practice allows the outer layer of the food to reach temperatures where bacteria can grow rapidly while the inner portions may still be frozen. Rapid bacterial growth can lead to foodborne illnesses, making this method unsafe.

In contrast, thawing under refrigeration is considered safe because it maintains a constant and safe temperature, preventing bacterial growth. Using running water at no more than 70°F is effective as long as the food is cooked immediately after thawing, minimizing the time food spends in the danger zone (between 41°F and 135°F). Additionally, microwaving food and cooking it immediately is also a safe way to thaw, since it ensures that the food is cooked thoroughly right after being thawed, further reducing any risk of bacterial growth. These methods align with food safety guidelines to ensure that food is thawed in a manner that minimizes health risks.