One of the advantages of freezing foods at or below 0 °F is that they can be preserved indefinitely. But, once the food begins to thaw in temperatures warmer than 40 °F, bacteria can multiply rapidly and the food can become unsafe to eat.
Before preparing frozen meat, poultry, seafood, or frozen fruits, thaw them using one of these methods:
1. In the refrigerator - never at room temperature or in warm water
2. Under cool, running water (less than 70°F) as long as the food is small enough to be thawed in under two hours.
3. In a microwave, if the food is going to be cooked immediately or use a microwave for thawing fruits that will be served with some ice crystals remaining.