What is one method of thawing food safely?

Using a microwave oven is a safe method for thawing food because it allows for controlled and rapid heating, effectively thawing the food quickly and evenly. The microwave's ability to create a consistent temperature throughout the food item helps to minimize the time that food spends in the "danger zone," which is between 40°F and 140°F—a range where bacteria can multiply rapidly.

This method is particularly beneficial for smaller items or portions, and it can be followed by immediate cooking, which ensures that any potential bacteria that may have been present are killed during the cooking process. Additionally, microwaving allows for flexibility with timing, as you can check the food frequently to ensure proper thawing.

Thawing food at room temperature or placing it under hot water poses risks of bacterial growth. Soaking food in salt water is not a recommended thawing method, as it doesn't actually lower the temperature of the food and can lead to uneven thawing and food safety concerns.