When you thaw your meat on a counter, it increases the risk of contamination. Photo credit: Freepik
Many households freeze meat at room temperature, but experts in food safety warn that it can be unsafe. The convenience of defrosting at room temperatures is outweighed by the increased risk of bacteria growth. This could lead to foodborne illness.
If meat is left on a warm surface, such as a counter top or a warmer environment to thaw, it quickly reaches temperatures that are conducive to bacteria growth. The outer layers of meat reach temperatures that are conducive to bacterial growth long before the inner portions have defrosted. The “danger zone” for bacterial growth is between 5°C and 60°C (41°F to 140°F). Bacteria such as Salmonella and E. coli grow quickly once meat reaches this temperature range.
Surfaces of meat are more susceptible to contamination, as they warm up quicker even when the center remains frozen. Food poisoning is more likely to occur when bacteria thrive in an unevenly thawed meat. These infections can cause nausea, vomiting and diarrhoea. They may also cause abdominal cramps and fever. For those with weak immune systems, young children, pregnant women and elderly people, these symptoms are severe.
Food safety agencies around the world, such as the UK Food Standards Agency (FSA), and the US Food and Drug Administration(FDA), have recommended safer methods for thawing meat. The most reliable approach is to defrost meat in the refrigerator, where temperatures remain consistently below 5°C (41°F), preventing bacterial growth. This method can take a few hours or days depending on size and type. A safe way to thaw meat is by letting it run under cold water. To prevent contamination, the meat should be placed in a plastic bag that is leak-proof and submerged in cold water. The water should be changed at least every 30 minutes. This method allows meat to thaw more quickly than refrigerated food, while still maintaining a temperature that is low enough to minimize bacterial growth.
Defrosting meat in the microwave is also a safe and effective way, especially if you are short on time. Most microwaves come with a defrost mode that gradually thaws food using lower power. The microwave can cause uneven heating. Therefore, it is best to cook the food immediately after defrosting. This will kill any bacteria which may have begun to grow. The experts warn against thawing food at room temperature due to these health concerns. They call it “a serious problem that is often ignored”. Food-borne illness is a serious problem for both individuals and public health systems.
It is important to handle raw beef with care, in addition to using the correct thawing technique. Hands should be washed thoroughly before and following handling. Separate cutting boards and utensils are used for raw meat. Meat must also be cooked to the correct internal temperature to kill any bacteria. While it may be convenient to thaw meat outside of the refrigerator, the risks outweigh any benefits. Food poisoning can be prevented by following the recommended thawing techniques.