What is the big deal about thawing meat at room temperature??!!?

Question

I do not have all day. I am a very busy person. I took a poll at work,most people thaw at room temp, some people even thaw it outside in the sun, and they are as healthy as anyone I've ever seen.

yes, thawing in the microwave is faster, but it always cooks a little.

Answer 1

I think the problem comes up when you leave it to thaw too long, or don't cook it thoroughly. And most people are healthy enough to survive the assault of a few nasty germs, but others can't take the chance.

I've found a quick but safe way to thaw meats. Put them in the sink, still wrapped, of course, and fill the sink with cold water. Check it after half an hour, and change out the water if you need to, but it really is quick! I think it's quicker than setting it on a counter.

Answer 2

As you know, bacteria grows in warm, moist area's. When you cook it, the bacteria should die but if you don't cook it the right way or completely then the bacteria might harm you = food poisening.

Also, I use a microwave to thaw meat because I am a busy person also. The only draw back to this is that you can actually cook portions of the meat before it is all thawed.

Answer 3

It's called food borne illnesses! If you let your meat thaw at room temperature you could very likely get very sick and be miserable for weeks maybe even months, depending on the disease that you contract. There is this thing called the Temperature Danger Zone between 41 degrees and 135 degrees where bacteria, viruses, parasites and fungi can grow very easily and if it is left at that temperature for too long then it can grow into a potentially harmful disease. Be safe and just thaw it in the refrigerator or in the microwave(cooking right after).

Answer 4

The warmer the temp you thaw the meat in, the more chances there are for bacteria to multiply. For me, the best way to thaw meat that I will be using in the evening is to put it in the fridge before I go to work. Or use the defrost setting on the micro right before you cook the meat.

Answer 5

Never thaw meat in a microwave. It changes it cellular structure. Just try making a hamburger pattie out of nuke thawed beef. It crumbles and will not hold together.

Fridge thawing defeats your question of saving time.

Thawing on the counter is also too slow.

Best method; If it's not already sealed in plastic, put it in a zip lock bag and put it in a sink full of water. Reduces thawing time to about 20 percent of total thawing time and does not alter cellular structure.

Bee Feater

Answer 6

At room temperature, bacteria will breed like rabbits. The BEST way to thaw and frozen meat is loosely wrapped, on a dish, on the BOTTOM shelf of your fridge. The reason for the bottom shelf is to prevent any leaks from contaminating other foods. It will usually take all night to thaw out a steak in the fridge, but it is the safest.

Answer 7

Bacteria thrive best within a certain temperature range, 40F to 140F. Room temperature is ideal for cultivating bacteria because it falls directly in that range, so the food spends more time at that temp.

If you don't have time to thaw in the fridge, thaw in COLD running water or the microwave on defrost.

Answer 8

Why don't you just thaw in the microwave, it's alot faster than room temp thawing.

Answer 9

Take the meat out either the night before or that morning and put it in the fridge then - or you can put it in cold water to help speed along the defrosting process. It's not a huge deal to leave it out but there is the potential for it to spoil while sitting out and then you could get sick. If you are "so busy" then you probably won't have time to be sick.

Answer 10

Because thawing it at any other temperature than cool raises the bacteria growth level which can cause a person to have added unnecessary bacteria levels in their body which can cause illnesses