What is NOT a recommended method for thawing food?

Thawing food at room temperature is not recommended because it can lead to the growth of harmful bacteria. When food is left out to thaw at room temperature, the outer layer of the food can reach temperatures that are conducive to bacterial growth, even while the interior remains frozen. This creates a temperature danger zone that can allow pathogens to multiply rapidly, increasing the risk of foodborne illness.

In contrast, thawing methods such as in the refrigerator, under cool running water, or in the microwave are considered safe. Thawing in the refrigerator keeps the food at a consistent, safe temperature, while thawing under cool running water allows for a more rapid thaw without exceeding safe temperatures. The microwave can also be used effectively, as it typically defrosts food quickly, although it is important to cook the food immediately after thawing in this manner to prevent any parts from sitting in the danger zone.