Final answer:
The safest methods to thaw food are in the refrigerator, under cold running water, or in the microwave to prevent the growth of bacteria that can be present in frozen foods.
Step-by-step explanation:
The safest method to thaw food is in the refrigerator, under cold running water, or in the microwave. When foods are frozen, microorganisms such as bacteria are preserved and not killed. These microorganisms can become active again once the food thaws. To maintain safety and prevent bacterial growth, it is crucial to thaw foods properly. The USDA recommends keeping the refrigerator at or below 4°C (40°F) to inhibit bacterial growth.
Foods should not be thawed at room temperature, as this can allow bacteria to grow. Therefore, it is vital to either thaw food in the fridge, where the temperature is controlled, under cold running water that is changed every 30 minutes, or in the microwave, where food can be thawed quickly. After thawing, food should be treated as fresh perishables and cooked or consumed promptly to ensure safety.