FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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In the microwave
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In the refrigerator
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In hot water
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In cold water
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Detailed explanation-1: -However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Detailed explanation-2: -Their conclusion: The best way to thaw frozen meat or fish is to put it in cold water. You have to wrap the food in plastic, of course, to keep the water out of the food, but water will thaw food quickly and effectively. The reason for this is simple: Water conducts heat better than air.
Detailed explanation-3: -Use the microwave. This is the fastest method, but remember: Chicken must be cooked immediately after you thaw it using a microwave. Use cold water. This should take two to three hours. Use a refrigerator. Don’t thaw at all!