What factor can drastically affect food safety and quality when thawing?

The factor that can drastically affect food safety and quality when thawing is the ambient temperature. Thawing food at high ambient temperatures can lead to the rapid proliferation of harmful bacteria. If food is left to thaw at room temperature, the outer layers may reach temperatures conducive to bacterial growth while the inner portions remain frozen, creating a risk of foodborne illness.

Maintaining a controlled and safe ambient temperature during the thawing process is critical. The USDA advises thawing food in the refrigerator, under cold running water, or in the microwave to ensure that food stays out of the 'danger zone' (between 41°F and 135°F) where bacteria can multiply quickly. By managing the ambient temperature effectively, food safety can be significantly enhanced, ensuring that the food remains safe to consume and retains its quality.