What is the recommended practice regarding thawing food at room temperature?

Thawing food at room temperature is not recommended due to the potential for rapid bacterial growth. When food is left out at room temperature, the outer layers can reach temperatures that are conducive to pathogen development, while the inner parts may still be frozen. This creates an environment where harmful bacteria can multiply rapidly, increasing the risk of foodborne illnesses.

Thawing food in the refrigerator, on the other hand, is a safe method because it keeps the food at a consistent, safe temperature, typically at or below 40°F (4°C), throughout the thawing process. Other safe methods include using cold water or a microwave for thawing, both of which can help maintain appropriate temperatures to minimize the risk of bacteria growth.