AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question If you take hamburger from the freezer in the morning can it sit out for a couple hours to thaw and then refridgerate until cooking that eveing?
Answer Dear Bill,
Thawing at room temperature is not recommended and here's why: Meat is not sterile, it contains bacteria - some good, some bad. Bacteria multiply faster as the temperature increases with the optimum growth temperature between 40 and 140 degrees. Room temperature is usually around 75 degrees -- right in the middle of their optimum growth area. That's why we recommend that you thaw meats in the refrigerator -- the growth of bacteria is slowed way down in cold temperature (notice I said slowed -- not killed).
I can just hear you saying -- but I'm going to cook it -- won't that kill any bacteria that might have grown and thus make it safe to eat? The answer is both yes and no. Some bacteria produce a harmful toxin (waste product) that is not innactivated by heat. Thus you can still get sick, even if you cook it well done!!! That's why we recommend refrigerator thawing as the best means of avoiding the growth of bacteria.
Of course, you can always defrost in the microwave, followed by immediate cooking.
I hope this answers your question. If you have additional questions, please let me know.
