Which of the following is a safe thawing method for frozen food?

Thawing frozen food in the refrigerator is a safe method because it allows the food to defrost at a controlled, consistent temperature that is safe from the growth of harmful bacteria. When food is thawed in the refrigerator, it stays below 41°F (5°C), which is critical in preventing the proliferation of pathogens that can lead to foodborne illnesses. This method also ensures that the food remains in good quality and texture.

In contrast, thawing in warm water can raise the temperature of the food to unsafe levels, promoting bacterial growth. Thawing overnight at room temperature exposes food to temperatures that can fall into the danger zone (between 41°F and 135°F) for extended periods, which can likewise lead to bacteria multiplying rapidly. Thawing under direct sunlight poses similar risks, as it can create uneven temperatures and foster an unsafe environment for pathogens to develop.