Three Safe Ways to Thaw Your Frozen Foods

Food must be kept at a safe temperature during thawing to avoid bacterial contamination, according to the U.S. Department of Agriculture. Foods are safe indefinitely while frozen. But as soon as food begins to defrost and becomes warmer than 40 degrees, any bacteria that may have been present before freezing can multiply. There are three safe ways to defrost food:

REFRIGERATOR THAWING

* Planning ahead is the key to this method because of the lengthy time involved. A large frozen item such as a turkey requires at least a day (24 hours) for every five 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 several variables to take into account.

* Some areas of an appliance may keep the food colder than other areas. Food placed in the coldest part will require longer defrosting time. Food takes longer to thaw in a refrigerator set at 35 degrees than one set at 40 degrees.

* After thawing in the refrigerator, ground meat and poultry should remain usable for an additional day or two before cooking; red meat, three to five days. Foods defrosted 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 leakproof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food.

* The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw.

* For whole turkeys, estimate about 30 minutes per pound. After defrosting, refrigerate the food and cook it promptly. Foods thawed by the cold-water method should be cooked before refreezing.

MICROWAVE THAWING

* When using a microwave to defrost food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwave defrosting.

* Holding partially cooked food is not recommended because any bacteria present wouldn’t have been destroyed and, indeed, may have reached optimal temperatures for growth. Foods thawed in the microwave should be cooked before refreezing.

* For additional food safety information about meat, poultry or eggs, call the toll-free USDA Meat and Poultry Hotline at (800) 535-4555. An extensive selection of food safety recordings can be heard 24 hours a day by using a touch-tone phone. Information is also available from the FSIS Web site: https://www.fsis.usda.gov

Source: USDA