Which technique is recommended for safely thawing frozen meat?

Thawing frozen meat safely is crucial to prevent bacterial growth that can occur when meat is not thawed properly. The recommended technique of using cold running water allows the meat to thaw safely without reaching temperatures that promote bacterial multiplication.

When thawing under cold running water, the water remains at a safe temperature, typically below 70°F (21°C), which minimizes the risk of pathogens developing. It is important that the meat is in a sealed plastic bag to prevent water from contaminating it while also allowing the heat transfer necessary for thawing.

While the microwave can also be used to thaw meat, it often leads to uneven thawing and partially cooked areas, which can create a breeding ground for bacteria if not cooked immediately. Thawing at room temperature is unsafe due to the rapid increase in temperature on the outer surfaces of the meat, making it prone to bacterial growth. Using hot water is also not advisable as it creates a similar problem, raising the surface temperature of meat quickly and rendering it unsafe.