The most dangerous way to defrost food (and many do it without knowing it)

We all want to save time in the kitchen, but there are everyday practices that can put our health at risk without us even realizing it. One of the most common is the way we defrost food.

Although it may seem harmless, doing it incorrectly can lead to the proliferation of dangerous bacteria and increase the risk of food poisoning. That’s why it’s essential to know what not to do and what the best options are for defrosting safely.

What is the most dangerous way to defrost food and why?

The most dangerous and at the same time most common practice is to leave food to thaw at room temperature , usually on the kitchen counter.

• The danger : While the inside of the food remains frozen, the surface reaches temperatures where bacteria multiply rapidly. Microorganisms such as salmonella or E. coli can grow in a matter of hours, contaminating the food even before it’s ready to be cooked.
• False sense of security : Many people believe that after cooking, the heat will eliminate all bacteria. However, the toxins released by these bacteria can survive the cooking process.

The correct way to defrost food

1. In the refrigerator

It’s the safest option.

• Place the food in a container inside the refrigerator.
• The process is slow, but it keeps the food at a safe temperature.
• Ideal for meats, fish and chickens.

2. In cold water

A faster method, but one that requires attention.

• Place the food in an airtight bag.
• Submerge it in cold water, changing it every 30 minutes.
• Never use hot water, as it promotes the growth of bacteria.

3. In the microwave

It is the fastest option, but it should be used with caution.

• Use the defrost function.
• Cook immediately afterwards, as some parts of the food begin to cook and may remain in the “danger zone” of bacteria if not cooked right away.

Practical tips for safe defrosting

• Plan ahead : organize your meals to defrost in the refrigerator in advance.
• Small portions : freeze in smaller parts, so defrosting will be faster and more even.
• Never refreeze raw food that has already been thawed. You can only refreeze it if you have cooked it beforehand.
• Avoid improvising : never leave meat on the counter, near the window, or exposed to the sun.

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