Which method is NOT safe for thawing food?

Thawing food at room temperature is not safe because it allows the outer layer of the food to reach temperatures that can promote the growth of harmful bacteria, even while the interior may still be frozen. When food is left out at room temperature, especially for extended periods, it can enter the "danger zone" (40°F to 140°F), where bacteria multiply rapidly, increasing the risk of foodborne illnesses.

In contrast, thawing food in the microwave, cold water, or the refrigerator are safe methods. The microwave heats food quickly and can bring it to a safe temperature, while thawing in cold water keeps the food at a safe temperature if the water is changed frequently. The refrigerator maintains a consistent, low temperature, inhibiting bacterial growth as the food thaws gradually and safely. Therefore, choosing room temperature as a thawing method poses a significant health risk and is not recommended.