Food safety: Risks of thawing meat at room temperature

Thawing frozen meat at room temperature is a common mistake that can promote the growth of harmful bacteria such as Salmonella or Escherichia coli. Because the thawing process is uneven, the exterior of the meat can reach temperatures favorable for microbial multiplication while the center remains frozen.

To prevent food poisoning, specialists recommend slow thawing inside the refrigerator. Placing meat in a container on the lower shelf helps prevent liquids from contaminating other foods and ensures the product remains at a safe, low temperature throughout the process.