Foods thawed in the microwave should be cooked before refreezing. Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
Thawing on the table on your deck or front porch, even on a cold day, are methods that can leave the thawed food unsafe to eat. Thawing food in hot water may seem like a quick fix, but it's a method that can lead to foodborne illness.
Never thaw food at room temperature. Food left out at room temperature can lead to the growth of foodborne illness.
Thaw under drinkable, running water.
Place the food in a clean, sanitized sink or pot. The water should be running constantly and the temperature of the water should be 70°F or less. Cool running water is required to prevent rapid growth of bacteria and to wash off loose food particles.
Frozen food can be thawed by being placed in the refrigerator, which is the most common and recommended method for pet and human consumption. Dogs and cats are equipped to handle higher bacteria loads than humans.
Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Submerged in water
You can also submerge your food in a clean container or in the sanitized kitchen sink filled with cold water. Make sure that the meat is wrapped in leak-proof plastic and completely covered by water. Change the water every 30 minutes until the meat is defrosted.
The bacteria in the sink or on your hands can cross-contaminate from the sink to other items, including those you normally eat raw … this means you'll be eating that bacteria too.
Don't: Thaw Food on the Counter
Any foods that can go bad -- like raw or cooked meat, poultry, and eggs -- must thaw at safe temperatures. When frozen food gets warmer than 40 degrees or is at room temperature for more than 2 hours, it's in the danger zone where bacteria multiply quickly.
Food should be left out at room temperature for the shortest time possible. Ideally, defrost these foods in the fridge. Foods will defrost quite quickly at room temperature, but harmful bacteria could grow in food if it gets too warm while defrosting.
Foods must never thaw at room temperature. Thawing temperature has to be controlled, and there are only four correct ways to thaw frozen foods: In the cooler at 41° F or lower. In a microwave (if the food is to be cooked immediately)
Safe thawing
It is advised that you do not leave frozen food to thaw on a bench at room temperature. This will allow the outside of the food to warm above 5ºC which will allow food poisoning bacteria to grow.
Foods thawed by the cold water method or in the microwave should be cooked immediately after thawing. Never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, in hot water, outdoors, or on the porch. These methods can leave your foods unsafe to eat.
Answer and Explanation:
Frozen food items such as perishable foods should not be defrosted over the counter, in hot water, or left in a sink at room temperature for more than two hours.
I know I'm not supposed to thaw meat on the counter, but how should I thaw meat safely? Bacteria are dormant in frozen meat, but start to become active as meat thaws. Leaving meat at room temperature for two hours or longer encourages the growth of bacteria and microorganisms that can make you and your family sick.
Items not recommended to store under the sink
Harsh chemicals, bug spray, paper towels, waxes, carpet shampoo, drain cleaners, polishes and paints. Even some cleaning products, including dishwasher pods and colorful spray bottles, can be dangerous and entice curiosities for paws or tiny fingers.
Breeding grounds for bacteria
However, dirty dishes are simply ground zero for bacterial growth – they can multiply rapidly and spread from the sink to other parts of your kitchen at an alarming rate. The sooner you do the washing up, the faster you can stop the spread!
A garbage disposal unit (also known as a waste disposal unit, food waste disposer (FWD), in-sink macerator, garbage disposer, or garburator) is a device, usually electrically powered, installed under a kitchen sink between the sink's drain and the trap.
Never thaw food in a garage, basement, car, dishwasher, plastic garbage bag, in hot water, out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
Never Thaw Chicken on the Counter
"Chicken should never be defrosted on the counter or in warm water," Brigman says.
You should defrost your food in the fridge so that it doesn't get too warm, see our Danger Zone info below for why this is important. It's also important to use food within 24 hours after it's been fully defrosted – it will go bad in the same way as if it were fresh.
Never keep meat at room temperature for more than two hours. Once you've thawed frozen meat, you can't refreeze it unless it's in a stock, soup or liquid. If you have frozen meat you want to cook today, there is a faster way to thaw: the "cold water" method. Keep the chopped or ground meat wrapped tight.
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.