What is the danger of thawing food at room temperature?

Thawing food at room temperature poses a significant danger because it allows the surface of the food to reach temperatures that are conducive to bacterial growth, while the interior may still be frozen. As food sits at room temperature, particularly between 40°F and 140°F, bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Common pathogens such as Salmonella and E. coli thrive in these conditions, leading to the potential for serious health issues when the food is consumed. Proper thawing methods, such as in the refrigerator, under cold running water, or in the microwave, help to minimize this risk by keeping the food at safer temperatures.