What defrosting method could be considered safe?

Even with small amounts of frozen food, planning ahead and giving time to thaw the food is the key to this method. For a large frozen item like a turkey which requires at least 24 hours for every 5 pounds of weight to thaw, obviously shows time plays a very important factor to consider thawing safe.

Health wise, raw or cooked meat, poultry or egg products, and any perishable foods, must be kept at a safe temperature during the thawing process.  The most ideal way to defrost frozen food is refrigerator thawing. This method can prevent bacteria build-up on the surface of the thawed meat because of the cold temperature. Make sure it is set at 40 °F for the frozen food to thaw appropriately.

Cold water thawing is another effective way to defrost frozen foods which is faster than the fridge. The food must be placed in a leak-proof bag and make sure water will not touch the thawing food as bacteria from the air or surrounding environment could be introduced into the food.

If you are thawing in a microwave, cook the food immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to "danger zone" temperatures. This is the reason why microwave thawing is not fully recommended by experts because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.

Beef and Pork

Approximate Thawing Times in Refrigerator

• Small Pot Roast - 4 to 5 hours per pound; 2-3 hours in cold water
• Large Pot Roast - 5 to 7 hours per pound; 30 minutes per pound in cold water
• Single Chop - 12 to 14 hours; 45 minutes to 1 hour in cold water
• Full Pack of Chops/Steaks - 20 to 24 hours; 1 ½ to 2 ½ hours in cold water
• One Inch Steak - 8 to 12 hours; 2 to 3 hours in cold water
• Thicker than 1-inch - 16 to 24 hours; 4 to 5 hours in cold water
• 16 oz. Ground Beef - 24 hours; 2 to 3 hours in cold water

Fish and Shellfish

To thaw frozen prawns or shrimps, remove the shellfish from their original packaging and place in a bowl. Cover the bowl and leave the shellfish to defrost in the fridge overnight. To thaw seafood quick, seal it in a moisture-proof plastic bag and immerse in tap water, or bring the plastic bag directly under running water until frozen food is thawed. If you're cooking the food immediately, microwave it on the "defrost" setting and stop the defrost cycle while the fish is bendable enough. Do not thaw seafood at room temperature, except when thoroughly iced, and make sure to rinse well as soon as it is thawed.

Approximate Thawing Time in Refrigerator

• 1-Pound of Fish - 6 to 8 hours; 1 to 2 hours under cold water
• 1-Pound Prawns and Shrimps - Overnight; 1 hour in cold water

Poultry

Thaw frozen bird in its plastic bag, or to a dish, then leave to defrost in the refrigerator.

Approximate Thawing Time in Refrigerator

• 5 hours per pound of chicken: 1 hour per pound under cold water.