Freezing foods does not kill microorganisms; it only slows down their growth. When frozen foods are thawed at room temperature, the microorganisms on the surface of the food are exposed to room temperature, which enables them to multiply rapidly and contaminate the food. As an added safeguard, thaw frozen foods in the following ways: in the refrigerator; under cool running water; as part of the cooking process; or in the microwave. If the food is thawed in the microwave, cook it immediately thereafter, because microorganisms will begin growing on the surface.

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