What is the proper way to thaw frozen food?

Thawing frozen food in the refrigerator is the safest method because it maintains a consistent, safe temperature throughout the thawing process. This method significantly reduces the risk of harmful bacteria growth that can occur when food is thawed at room temperature, where the outer layer of the food may reach unsafe temperatures while the inside remains frozen.

Using the refrigerator allows the food to thaw gradually, keeping it out of the danger zone (between 40°F and 140°F) where bacteria can multiply rapidly. This ensures that food remains safe to eat once it is cooked.

The other methods, such as thawing at room temperature, using hot water, or placing food under direct sunlight, can lead to uneven thawing and increased risk of bacterial growth, making them unsuitable for ensuring food safety.