Thawing food at room temperature could lead to what issue?

Thawing food at room temperature can lead to time-temperature abuse because the food spends too long in the temperature danger zone (typically between 40°F and 140°F or 4°C and 60°C), where harmful bacteria can multiply rapidly. When food is not properly thawed, such as by leaving it out at room temperature, there is an increased risk of foodborne illness due to the growth of pathogens.

This issue arises because, as the outer layers of the food thaw, they may reach temperatures conducive to bacterial growth, while the inner portions may still be frozen. If food is left out too long, even if the outer parts are cooked later, the bacteria that may have developed on the surface can still pose a health risk. Proper thawing methods, such as in the refrigerator, under cold running water, or in the microwave, help to prevent this by keeping the food at safe temperatures throughout the thawing process.