What is the safest way to thaw frozen food?

Thawing frozen food in the refrigerator is the safest method because it allows the food to defrost at a controlled and safe temperature, typically below 4 degrees Celsius (40 degrees Fahrenheit). This minimizes the risk of harmful bacteria multiplying, which can happen when food is left to thaw at room temperature where the outer surface may begin to warm while the inside remains frozen.

When food is thawed in the refrigerator, it remains at a safe temperature throughout the process, thus reducing the risk of foodborne illnesses. Additionally, if you are not able to cook the thawed food immediately, it can stay in the refrigerator for a couple of days longer without jeopardizing safety.

Other methods, such as thawing at room temperature or on the kitchen counter, expose the food to temperatures that can promote bacterial growth. Thawing in warm water also presents similar risks, as it can raise the food's surface temperature too high too quickly, leading to unsafe conditions. Therefore, using the refrigerator for thawing is the recommended practice for ensuring food safety.