Health experts warn of risks in meat thawing and gas cooking

Health and culinary experts are highlighting safety risks associated with common household practices. Chef Britt Rescigno, known for appearances on “Chopped” and “Tournament of Champions,” warns against three specific methods for thawing meat and seafood: using a microwave, using hot or warm water, and leaving food at room temperature. Rescigno notes that microwaves can ruin texture and unevenly cook food, while warm water and room temperature thawing can allow the surface of the food to reach temperatures conducive to bacterial growth.

Separately, scientists and medical professionals are raising concerns regarding indoor air quality from gas stoves. Research from Stanford University and PSE Healthy Energy indicates that gas cooking can expose households to dangerous concentrations of nitrogen dioxide and benzene. Professor Darin Detwiler from Northeastern University emphasizes the importance of air quality in the kitchen, noting that indoor pollution levels can rise rapidly. Experts recommend ensuring active ventilation, such as opening a window or using an exhaust fan, every time a gas stove is used to mitigate these respiratory health risks.