Which of the following is a common method for defrosting meat safely?

Defrosting meat safely is crucial to prevent the growth of harmful bacteria that can occur when meat is left at unsafe temperatures. The common methods recognized for safe defrosting include using cold running water and a microwave.

Defrosting under cold running water involves placing the meat in a leak-proof bag and submerging it under cold running water. This method keeps the temperature of the meat below the danger zone (between 40°F and 140°F) as the water circulates around the meat, allowing it to thaw quickly and safely.

Using a microwave is another safe option because it allows for quick thawing, provided the meat is cooked immediately after defrosting. The microwave may cause part of the meat to partially cook, but as long as it is cooked right away, this method is considered safe.

Both these methods effectively minimize the time the meat is exposed to temperatures that could allow bacteria to grow, making them the preferred choices for safe meat defrosting. In contrast, leaving meat out on the counter at room temperature is unsafe because it can lead to bacterial growth as the meat might remain within the danger zone for too long.