Many people think thawing food consists of throwing a piece of frozen chicken into the sink to thaw over the course of a day. Unfortunately, that method is far from safe and may result in some serious health problems, such as food poisoning.
How does one thaw food safely? Following a few simple rules will keep you in the know and out of the hospital.
The most important key is all foods must remain at safe and cool temperature while thawing. Thaw all foods In the refrigerator. The cold temperature slows down the natural microbes in the meat from multiplying. If you thaw food in the microwave, cook it immediately. Do not thaw food in hot water. If you are going to thaw meats quickly, wrap them in tight plastic wrap and submerge it in cold water, changing the water every 20 minutes so the water stay cold.
Do not thaw food on the counter. Any food that is left out at room temperature for longer than 2 hours may not be safe to eat and should be thrown out. Remember that the temperature range between 40oF and 140oF is unsafe. Food must be kept out of this range or else bacteria will grow.
If you are thawing meat in the refrigerator, put it on the bottom shelf and in a tray so juices do not drip on the foods. Once thawed, most meat should be used within 24-36 hours. While you may be in a rush to thaw your meat out and think that because you have always thawed your meat out on the counter or in the sink while you were at work and never got sick that you can do it again, all it takes is one time for you and your entire family to become gravely ill or worse. Plan ahead, and thaw your food the safe way.
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