Which method is NOT recommended for safe thawing of food?

Thawing food at room temperature is not recommended because this practice allows the outer layer of the food to reach temperatures that can promote the growth of harmful bacteria. While the inside of the food may still be frozen, the surface can warm up to a temperature that is conducive to bacterial proliferation, increasing the risk of foodborne illness.

In contrast, thawing in the fridge is safe because it maintains a consistently low temperature, preventing bacterial growth. Using running water at 70°F or below is also safe, as it helps to thaw food while keeping it at a temperature safe from bacterial growth. The microwave method is effective as well, as it usually involves cooking the food soon after thawing, minimizing the time food spends at unsafe temperatures.