What is the recommended method for thawing frozen food safely?

Thawing frozen food in the refrigerator is the recommended method because it keeps the food at a safe, consistent temperature below 40°F (4°C), which is crucial for preventing the growth of harmful bacteria. When food is thawed in the refrigerator, it can remain at a safe temperature while it is gradually brought to a suitable condition for cooking. This method is not only effective but also allows for better food quality, as it helps maintain texture and flavor.

In contrast, thawing at room temperature can lead to uneven thawing, where the outer parts of the food may reach temperatures conducive to bacterial growth while the center remains frozen. Thawing in hot water is unsafe as it can raise the surface temperature of the food to the danger zone, facilitating bacterial growth. Similarly, thawing under running water at any temperature, especially if the water is warm, also risks pushing the outer temperature of the food into unsafe territory. Thus, the refrigerator method stands out as both the safest and most effective approach for maintaining food safety during the thawing process.