Which method is NOT recommended for thawing frozen food?

Thawing frozen food at room temperature is not recommended due to the increased risk of bacterial growth. When food is left out at ambient temperatures, the outer layers begin to warm while the inner portions may still remain frozen. This creates a temperature range that can support the rapid growth of pathogens, significantly increasing the likelihood of foodborne illness.

On the other hand, thawing in the refrigerator allows for a steady, safe temperature that keeps the food below the danger zone (40°F/4°C). Thawing under cold running water also keeps the food safe while ensuring even thawing. Using a microwave is effective for defrosting, provided the food is cooked immediately afterward, as this prevents any part of the food from remaining in the danger zone for too long. Thus, choosing methods that maintain safe temperatures is crucial for food safety.