What is the suggested practice for thawing large food items to ensure safety?

Thawing large food items under refrigeration is the safest practice because it keeps the food at a controlled temperature that minimizes the risk of bacterial growth. When food is thawed in the refrigerator, it remains at a temperature of 40°F (4°C) or lower, which is essential for food safety. This method allows the food to thaw gradually and safely, ensuring that the entire item comes to a safe temperature without entering the “danger zone” where harmful bacteria can multiply.

Using warm water or leaving food out on the counter can promote rapid bacterial growth because these methods allow parts of the food to reach temperatures that facilitate the growth of pathogens. Thawing in the microwave might be suitable for smaller items, but it can lead to uneven thawing and potential cooking in some areas, which also increases food safety risks. Therefore, thawing under refrigeration is the most reliable method to maintain food safety while defrosting large items.