How should meat be thawed safely?

Thawing meat safely is crucial to preventing the growth of harmful bacteria that can lead to foodborne illnesses. The safest methods for thawing meat include using the refrigerator, cold running water, or the microwave—provided that the meat is immediately cooked after thawing.

Thawing meat in the refrigerator allows for a gradual and safe defrosting process, keeping the meat at a safe temperature throughout. Thawing under cold running water is effective as well, as it helps maintain a safe temperature on the surface of the meat while it’s being thawed. Using the microwave is also a safe option, but it requires immediate cooking afterward because some parts of the meat may begin to cook during the process.

On the other hand, thawing meat at room temperature, in warm water, or on the kitchen counter can lead to the outer layer of the meat entering the temperature danger zone (between 41°F and 135°F), where bacteria can multiply rapidly. Thus, these methods are unsafe and can increase the risk of foodborne pathogens. Hence, the recommended options for safe thawing are the ones mentioned in the correct choice.