Food safety experts recommend thawing foods in the refrigerator, the microwave, or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Foods defrosted in the microwave should be cooked immediately after thawing. Do not thaw meat, poultry and fish products on the counter or in the sink without cold water. Bacteria can multiply rapidly at room temperature.
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What is the safest way to defrost meat, poultry, and fish products?
Last Updated: October 20, 2009
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