The Big Thaw – Defrosting Food Safely

Uh, oh, you forgot to thaw something for dinner! You grab a package of meat and use hot water to thaw it fast. But is this safe? What if you remembered to take food out of the freezer, but forgot and left the package on the counter all day while you were at work?

Neither of these situations is considered safe, and these methods of thawing may lead to

foodborne illness. Raw or cooked meat, poultry or egg products, as well as any other perishable foods, must be kept at a safe temperature during thawing. These foods are safe

for months while frozen, but as soon as they become warmer than 40°F, bacteria that was present before freezing begins to multiply.

Perishable foods should never be thawed on the counter, or in hot water and must not be

left at room temperature for more than two hours. Even though the center of the package

may still be frozen as it thaws on the counter, the outer layer of the food could be in the

"Danger Zone" between 40°F and 140°F — temperatures where bacteria multiply rapidly.

There are three safe ways to thaw food:

• in the refrigerator

• in cold water

• in the microwave

• cook foods from frozen

Thawing Food Slowly in the Refrigerator is Best!

The best way of thawing frozen food is in the refrigerator where it will remain at a safe,

constant temperature — at 40°F or below. Planning ahead is the key to this method because of the lengthy time involved. A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. Even small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thaw.

When thawing foods in the refrigerator, there are variables to take into account.

Some areas of the appliance may keep food colder than others. Areas closest to the front of the refrigerator, near the door, are the warmest. Just be sure these areas are still 40°F or less. A hanging thermometer in the door area is recommended to verify the temperature.

After thawing in the refrigerator, items such as ground meat, stew meat, poultry, and seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days. Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.

Cold Water Thawing

This method is faster than refrigerator thawing, but requires more attention.

The food must be in a leak-proof package or plastic bag. The cling wrap on a typical package of hamburger, for example, is not leak-proof. Put the whole frozen package into a large zip bag to thaw. If a thawing container leaks, bacteria from the air or surrounding environment will be introduced into the food. The meat tissue will also absorb water,

resulting in a watery product.

Place the bag under cold running water 70°F or below, making sure it is completely submerged. Change the water every 30 minutes or keep it free flowing with the sink drain open. Never use a sink drain that backs up or drains slowly for cold water defrosting.

Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound.

If thawed completely, the food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.

Microwave Thawing

When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process (bringing the food to "Danger Zone" temperatures). Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have

reached optimal temperatures for bacteria to grow.

After thawing in the microwave, always cook immediately afterwards, whether microwave cooking, by conventional oven, or grilling. Foods thawed in the microwave should be

cooked before refreezing.

Cooking Without Thawing

When there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry. Be sure to use a thermometer to confirm that the center of the food is fully cooked.

Remember

Never thaw foods out on the kitchen counter, outdoors, on your porch, in your garage or basement, or in your dishwasher. These methods can leave your foods unsafe

to eat.