On June 28, 2017, the United States Department of Agriculture (USDA) highlighted the phrase “Danger Zone,” a temperature range between 40 °F and 140 °F in which bacteria can grow rapidly and cause foodborne illnesses. Certain bacteria can double in as little as 20 minutes in this zone. There are several ways this danger zone can occur in a kitchen, improper thawing procedures being one of them. Proper thawing is important in that freezing food does not kill microorganisms; it only slows their growth. Listed below are unsafe methods to thaw food, followed by the four safe thawing methods approved by the USDA.
Proper thawing is important in that freezing food does not kill microorganisms; it only slows their growth.
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Unsafe Thawing Methods
- Room Temperature: Thawing food at room temperature causes the food product to stay in the danger zone for too long, resulting in dangerous bacteria growth.
- Hot Water: The moment food enters the danger zone, any bacteria on the food prior to freezing can begin to grow and multiply. Hot water under 140°F can start that process immediately.
- Slow Cooker: Just like room temperature or hot water, a slow cooker for thawing allows the food to stay in the danger zone too long for it to be safe to consume.
- Dishwasher: In addition to the danger zone issue, thawing food in an enclosed warm and moist environment can cause some bacteria to grow quickly.
Safe Thawing Methods
- Refrigerator Thawing: This method keeps food items below 40°F, therefore preventing them from entering the danger zone. This is the safest method, but planning is necessary due to lengthy thaw times. Large food items such as a whole turkey can take up to 4 days to thaw, while five pounds of food can thaw in 24 hours. NOTE: Red meats can stay refrigerated using this method for an additional 3 to 5 days. See HGIC 3500, Basics of Safe Food Handling for more information on thawing and cooking frozen meats.
- Cold Water Thawing: While cold water thawing is faster than refrigeration, this method requires food to be in leak-proof packaging and submerged in water at 70°F or less. The water should be changed every 30 minutes. The water flow should be strong enough to wash any food particles into the overflow drain. Depending upon the weight and density of the product, thawing times can vary from 20 to 60 minutes per pound.
- Microwave Thawing: This method of thawing food can dethaw a pound of food in 7-8 minutes. Many microwave ovens have preset defrosting modes. A drawback of this method is that microwaves heat unevenly. This can result in parts of the food entering the danger zone, making it crucial to cook the food immediately after thawing. Microwave thawing should be used for smaller portions or for food items that are going to be added to a larger dish.
- Thawing By Cooking: This method integrates thawing into the cooking process. This method is best used when cooking small pieces of food or chopped meats. It moves the food quickly through the danger zone, not allowing bacteria enough time to multiply to dangerous levels.
Regardless of the method used, once food is thawed, it should be fully cooked if intended for refreezing. Adhering to a temperature danger zone of 40°F to 140°F in which bacteria can grow is crucial in thawing, cooking and storing food to prevent rapid bacteria growth.
Sources:
- The Big Thaw – Safe Defrosting Methods https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods
- How to Thaw Food Safely https://www.statefoodsafety.com/Resources/Resources/how-to-thaw-food-safely
Originally published 12/24
