Which of the following methods is NOT safe for thawing meat?

Thawing meat at room temperature is not considered safe due to the potential for bacterial growth. When meat is left out at room temperature, the outer layers can reach temperatures that allow harmful bacteria to multiply rapidly, while the inside may still be frozen. This poses a significant food safety risk, as bacteria can cause illness when the meat is then cooked. In contrast, the other methods—refrigerating, using cold running water, and utilizing the microwave—allow for more controlled thawing that minimizes the time meat spends in the temperature danger zone, which is typically between 40°F and 140°F. Each of these methods helps ensure that the meat thaws safely without allowing harmful microorganisms to grow.