What Is The Danger When Thawing Food. Bacteria could grow in food if it gets too warm while defrosting. When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °f or below.
Even if the core of a package remains frozen after thawing on the counter or in warm water, the outside layer of the food is in the “danger zone,” which is between 40 and 140 degrees fahrenheit. In a fridge at 4° c (40° f) There are three safe ways to thaw food:
