How do you thaw frozen foods? In the fridge? In the microwave oven? Under running water? Or do you risk food-borne illness by thawing food on your kitchen counter?
Bacteria that cause food-borne illness grow fastest between 40° and 140°F. A single bacterium can multiply to trillions in 24 hours.
Cool is the rule during National Frozen Food Month and all year long. For safety’s sake, thaw food:
- In the fridge at 33° to 40°F, with a pan underneath so drippings don’t contaminate other foods. Thaw on the lowest shelf. Allow time, sometimes 24 hours or more.
- In the microwave oven only for foods you’ll cook completely right away.
- Under cold running water in a clean, sanitized sink. Make sure the water doesn’t drip and contaminate other foods. Limit the time to 2 hours or less, and change the water every 30 minutes.
- As part of cooking if there’s time to cook longer than normal. Stir often. Check the internal temperature with a meat thermometer for thorough cooking.
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