Do you leave frozen meat out to thaw? That could be dangerous

To save time in the morning rush, a lot of us plan ahead—buying chicken or fish and freezing them in small, daily portions. When it’s time to cook, we just pull out a packet and leave it on the kitchen counter to thaw. Simple, right?

But that routine might be putting your health at risk.

Food safety agencies like the World Health Organization (WHO) and the US Food and Drug Administration (FDA) say that leaving frozen meat out at room temperature creates the perfect environment for bacteria to grow.

Here’s why: the surface of the meat warms up much faster than the inside. Once it goes above 4.4°C (about 40°F), and stays there for over two hours, harmful bacteria can start multiplying quickly. According to the Centers for Disease Control and Prevention (CDC), bacteria like Salmonella, E. coli, and Listeria can double in just 20 minutes.

These bacteria may also produce toxins that aren’t destroyed by cooking. Ingesting them can cause food poisoning – fever, nausea, vomiting, diarrhoea, and more serious health issues if your immune system is weak.

That’s why the US Department of Agriculture (USDA) clearly advises against leaving raw meat or other perishables at room temperature for more than two hours.

There’s another problem too: meat often thaws unevenly. The outside softens while the inside stays frozen, especially with large cuts. That messes with the texture. The edges may overcook and dry out, while the centre stays rubbery and underdone.

For better cooking and safer results, chefs recommend thawing meat evenly. It helps flavours settle in, marinades soak properly, and everything cooks the way it should.

The safer options? Thaw your meat in the fridge, under cold running water, or use a microwave if you’re cooking it right away. Leaving it out on the counter might seem easy, but it’s not worth the risk.

How to thaw frozen meat safely

1. In the fridge (safest)

• Place meat on a tray, bottom shelf
• Small cuts: few hours
• Large cuts: overnight or longer

2. In cold water (faster)

• Seal meat in a leak-proof bag
• Submerge in cold water
• Change water every 30 minutes
• Use within a few hours

3. In the microwave (only if cooking immediately)

• Use defrost setting
• Rotate for even thawing
• Cook right after thawing

Avoid:

• Thawing on the counter
• Hot water
• Refreezing raw thawed meat