What is the safest way to thaw frozen food to prevent cross-contamination?

Thawing frozen food in the refrigerator is considered the safest method to prevent cross-contamination. This method allows the food to thaw gradually and remain at a consistent, safe temperature, reducing the risk of bacteria growing on the surface of the food. By keeping the food below 41°F (5°C), the risk of pathogenic bacteria multiplying is mitigated, as these bacteria thrive at warmer temperatures.

In contrast, thawing at room temperature or under warm water can create an environment conducive to bacterial growth, as parts of the food may reach temperatures that promote the growth of harmful pathogens while the inside remains frozen. Even though using the microwave thaw function can be effective, it is generally recommended to cook the food immediately after thawing because microwaving may not evenly thaw the food, which could potentially lead to uneven cooking and safety issues.