Thawing frozen food safely is crucial to preventing the growth of harmful bacteria. The recommended method, which involves thawing in the refrigerator, under cold running water, or in the microwave, ensures that food remains at safe temperatures throughout the process.
Thawing in the refrigerator allows the food to defrost gradually while staying below 40°F (4°C), minimizing the risk of bacterial growth. Using cold running water also keeps the food temperature low, provided that the food is in a leak-proof package. The microwave method is safe as long as the food is cooked immediately after thawing, since some areas may begin to cook and reach temperatures where bacteria can multiply if left for too long.
Other methods, such as thawing at room temperature or in hot water, pose significant risks. Room temperature can facilitate rapid bacterial growth as the food enters the "danger zone" (between 40°F and 140°F). Leaving food out overnight, similarly, allows it to stay in that danger zone for far too long, increasing the risk of foodborne illness. Thus, option B is the only safe method for thawing frozen food.