Final answer:
The proper temperatures for thawing depend on the method used. Thawing should be done in the refrigerator, cold water, or microwave, as room temperature can lead to bacterial growth. Refrigerator temperature inhibits bacterial growth in refrigerated foods, and thawed foods should be treated like fresh perishables.
Step-by-step explanation:
The proper temperature for thawing depends on the method used. According to the US Department of Agriculture (USDA), the only safe ways to thaw frozen foods are in the refrigerator, immersed in cold water changed every 30 minutes, or in the microwave. Thawing at room temperature is not recommended as it can lead to bacterial growth.
Refrigerator temperature, which is typically kept at or below 4 degrees Celsius (40 degrees Fahrenheit), inhibits bacterial growth in refrigerated foods. Freezing foods below -2 degrees Celsius (28 degrees Fahrenheit) can stop microbial growth. Thawed foods should be treated like fresh perishables, as halted bacterial growth can restart in thawed foods.
In the case of semen thawing for in vitro fertilization, it should be slowly melted and brought back to body temperature, which is around 37 degrees Celsius (98.6 degrees Fahrenheit).