What is the safest way to defrost meat, poultry, and fish products?
Don’t thaw meat, poultry and fish products on the counter or in the sink without cold water, as bacteria multiplies rapidly at room temperature. Food-safety experts recommend thawing foods in the refrigerator, microwave oven or putting the package in a watertight plastic bag submerged in cold water and changing the water every 30 minutes. Changing the water ensures the food is kept cold, an important factor for slowing bacterial growth that can occur on outer thawed portions while inner areas are still thawing.
