Question

It is unwise to thaw meats
A) In a microwave oven
B) In a refrigerator
C) Under cool running water
D) At room temperature

Answer 1

Hint:Temperature is the most important factor causing bacterial growth. Pathogenic bacteria do not grow well in temperatures under 3 °C (38 °F). Hence, meat should be stored at temperatures that are as cold as possible.

Complete answer:
Meat, poultry and their products are perishable food as they get easily spoiled. Meats are best thawed in the refrigerator with packaging left intact. This way, the moisture lost is lessened.Meat can also be safely thawed in cold, not hot, water. When defrosting in cold water, the packaging should not be removed.The package should be airtight or put it into a leak-proof bag. Water is continually changed every 30 minutes so that it continues to thaw.

Some microwaves have defrosting features. Without cooking them, microwave defrosting thaws the meat. It is done at lower power to keep from cooking the food on the outside while it remains frozen or raw inside.

To safely defrost food without a microwave, frozen food is placed in the refrigerator until it is thawed. To thaw the food quickly, the package can be submerged in cold water for a few minutes. It is necessary that the outer layer of the food does not get above 40 degrees F, as this is the temperature at which bacteria can begin to grow.

Thawing food at room temperature for more than an hour or two can cause dangerous bacteria to grow in it that can make a person sick after eating it.Food-spoilage microorganisms are responsible for harmful quality changes in meat. The changes include discoloration, unpleasant odors, and physical alterations

Food-poisoning microorganisms can cause health problems such as intoxication or infection. Food-poisoning microorganisms produce a toxin that triggers sickness when ingested and intoxication can occur. Several different kinds of toxins are produced by various kinds of microorganisms. These toxins usually affect the cells lining the intestinal wall, causing vomiting and diarrhea.

Hence, the correct answer is option D, “At room temperature”.


Note:Thawing is mostly used for frozen meats, poultry and seafood. Most vegetables can be cooked without thawing. Meat thawing is done to prevent spoilage by microorganisms.