Which method is not recommended for thawing frozen food?

Thawing frozen food at room temperature is not recommended because it can create conditions that promote the growth of harmful bacteria. When food is left out at room temperature, the outer layer of the food can reach temperatures conducive to bacterial multiplication while the inside remains frozen. This can lead to an unsafe temperature zone, increasing the risk of foodborne illness.

In contrast, thawing methods such as in the refrigerator, under cold running water, or in the microwave are considered safe. Thawing in the refrigerator keeps the food at a safe, consistent temperature, while cold running water quickly but safely brings the food to a thawed state without allowing it to linger in the danger zone. Microwave thawing is also rapid and, if cooked immediately afterward, prevents any potential for bacterial growth. Each of these methods mitigates the risk of foodborne pathogens, while thawing at room temperature does not.