What is the recommended method for thawing food?

Thawing food in the refrigerator is the recommended method because it allows for a controlled environment where temperatures remain consistently safe, typically at or below 40°F (4°C). This method prevents the growth of harmful bacteria, which can proliferate when food is left at higher temperatures for extended periods. By thawing food in the refrigerator, you ensure that it remains at a safe temperature while slowly and evenly defrosting.

Other methods, such as thawing food at room temperature or outdoors in sunlight, can lead to uneven thawing and potentially cause the outer layers of the food to reach temperatures where bacteria thrive while the inner parts may still be frozen. Thawing under hot running water poses similar risks, as it can lead to portions of the food entering the danger zone for bacterial growth before the entire item is properly thawed.