What is the best way to thaw frozen food to ensure food safety?

Thawing frozen food in the refrigerator is considered the safest method because it keeps the food at a controlled, cold temperature, reducing the risk of bacterial growth. When food is thawed in the refrigerator, it remains at 40°F (4°C) or below, which is well within the safe temperature range for food storage. This method allows the food to thaw gradually and evenly, preserving its quality while minimizing any potential food safety risks.

Other methods, such as using hot water or thawing on the kitchen counter, can lead to parts of the food reaching unsafe temperatures, allowing bacteria to grow. Using the oven for thawing can also pose similar risks, as it may heat some areas of the food while leaving others still frozen, creating conditions that can promote foodborne illnesses. Hence, the refrigerator method is the most reliable way to maintain food safety while thawing.