The dos and don’ts of defrosting meat when you’re short on time

You’re hungry for dinner and open the fridge only to find the meat you planned to cook is actually still in the freezer. Out of desperation or pure commitment, you may find yourself trying various methods to thaw it so your meal can go on. But is food safety in question? 

Unsafe ways to thaw frozen meat 

Many people rush to thaw meat in unsafe ways that can lead to food poisoning, including running the meat under hot water or leaving meat on the counter all day to thaw.  

“These defrosting methods put your health at risk,” cautions Dr. Adam Treitman, an infectious disease physician at Advocate Health Care. “Bacteria growth occurs anytime meat reaches 40 degrees Fahrenheit or warmer before the cooking process. The outer portion of the meat will usually defrost faster than the middle portion, but the meat in its entirety is considered contaminated at that point.” 

Safe ways to thaw frozen meat 

A lot of people are in a time crunch when they need ways to defrost meat, but try to stick to one of these tried and true methods.  

•  Refrigerator thawing. This method keeps the meat under 40 degrees Fahrenheit. Meat needs 24 hours per pound to thaw. This is the best method, but it does require planning ahead. 
• Cold water thawing. This method involves placing the meat in a bowl of cold water that is replaced every half hour to maintain the cold temperature. Dr. Treitman says this method can sometimes lead to splashed water that contaminates nearby surfaces, so take care when you replace the water and place the meat into the bowl. 
• Microwave thawing. Microwaving is the fastest defrosting method, but it does require setting aside some dedicated time. That’s because you’ll need to cook the meat immediately after it defrosts in case the temperature reaches 40 degrees Fahrenheit or higher during the process. Cooking the meat the rest of the way kills off remaining bacteria.

Other meat safety tips 

“In addition to safely thawing meat, it’s important you cook meat to the proper temperature to kill off bacteria,” Dr. Treitman says. “You’ll also want to make sure you avoid cross contamination, such as cutting vegetables on the same cutting board you previously cut a chicken breast.” 

To avoid bacteria exposure, cook meat to the following minimum internal temperatures: 

• Poultry: 165 degrees Fahrenheit 
• Beef, pork and veal: 145 degrees Fahrenheit 
• Fish: 145 degrees Fahrenheit 

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