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Don't Thaw Meat on the Counter!
28 Nov
Summary
- Thawing meat at room temperature can grow dangerous bacteria.
- Some bacteria produce heat-resistant spores that cooking won't kill.
- Safe thawing methods include fridge, cold water, or microwave.
Food safety experts are issuing a critical warning about thawing raw meat at room temperature, a common practice that poses significant health risks. Leaving poultry and meat to thaw on kitchen benches or in warm water allows bacteria to multiply rapidly on the surface. Some of these microorganisms can produce spores that are resistant to heat, meaning they are not eliminated even after cooking.
This practice can lead to serious food poisoning. While some individuals have historically thawed meat this way without apparent illness, scientific evidence highlights the danger of harmful bacterial proliferation. Individuals with sensitive stomachs or differing gut bacteria are more susceptible to severe reactions, with recovery sometimes taking months.
The NSW Food Authority recommends three safe thawing methods: in the refrigerator, submerged in cold water (changing it every 30 minutes), or in the microwave. Meat thawed in cold water should be cooked within two to three hours, and microwave-thawed meat must be cooked immediately after thawing.
