What is the preferred method for thawing?

Thawing food under refrigeration is the preferred method because it ensures that the food remains at a safe temperature throughout the thawing process. By keeping the food refrigerated, the growth of harmful bacteria is minimized, as temperatures above 40°F (4°C) can lead to rapid bacterial growth. This method is particularly important for large items or those that take longer to thaw, allowing for a consistent and controlled thawing environment.

In contrast, thawing in warm water can create uneven temperatures where the outer layer may reach temperatures that promote bacterial growth while the inside remains frozen. Thawing on the counter is also risky as it allows perishable items to sit at unsafe temperatures for too long, increasing the risk of foodborne illness. Although using a microwave can be quick, it may not evenly thaw food, which can also pose safety concerns if some parts start to cook while other parts remain frozen. Thus, thawing under refrigeration is the safest and most effective method to maintain food safety.