What is the recommended practice for thawing frozen food?

Thawing frozen food in the refrigerator is the recommended practice because it allows for a controlled and safe temperature that minimizes the risk of bacterial growth. When food is thawed in the refrigerator, it stays at a temperature below 40°F (4°C), which is critical for reducing the likelihood of foodborne illnesses. This method ensures that the food is thawed evenly and stays safe throughout the process.

In contrast, thawing at room temperature can lead to parts of the food reaching temperatures that promote bacterial growth, as the outer layers may warm up while the inside remains frozen. Thawing under hot water is not advisable either, as it can create an unsafe environment for pathogens to thrive on the surface of the food while the inside remains frozen. Thawing in the microwave, while faster, can result in uneven thawing and cooking, which may also raise food safety concerns if not cooked immediately after. Therefore, using the refrigerator is the most effective and safest method for thawing frozen food.