Many people still thaw frozen meat by soaking it in warm water, believing it’s a quick and harmless method. However, food safety experts warn that warm water can allow harmful bacteria to multiply on the meat’s surface while the inside remains frozen.
The safest way to defrost meat is in the refrigerator. If you’re in a hurry, use cold running water, changing it every 30 minutes, or use the microwave if you plan to cook the meat immediately.
While old family habits may seem harmless, following modern food safety practices helps prevent foodborne illness. A little patience when thawing meat can keep your meals both delicious and safe.
