Respuesta :
Food pathogens will expand if exposed to the temperature danger zone while it is thawing. Thaw frozen food in the microwave, refrigerator, under running water, or even while you're cooking. Never allow food to thaw at room temperature.
It's better to prepare ahead of time and thaw frozen food in the refrigerator, where it will stay at a safe, steady temperature of 40 °F or lower. Food can be safely defrosted in three different ways: in the refrigerator, in cold water, and in the microwave.
How does thawing frozen food affect it?
After thawing, raw or cooked frozen food can be safely refrozen again, albeit quality may degrade as a result of moisture loss. For the product to firmly refreeze, it must have been kept cool at 40 degrees or below for no more than 3–4 days.
Which of these methods for defrosting food is dangerous?
Food should never be defrosted outside, in hot water, in a dishwasher, in a car, in a cellar, in a plastic bag, on a porch, or in a garage. By using these methods, your food could become poisonous to consume.
learn more about thawing food here
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