Why is defrosting meat or chicken using hot water harmful?!
Why is defrosting meat or chicken using hot water harmful?
Answers:
Defrosting in hot water lengthens the amount of time that the meat is exposed to the danger zone (40F - 140F). The danger zone is a temperature range in which bacteria thrive. The safest way to thaw meat is under refrigeration, and the next safest way is under cold running water for no longer than 30 minutes.
Source(s):
Culinary grad, executive Chef, ServSafe instructor
Oh my! I didn't know it was! I suppose there could be bacteria in the water
The warm, wet environment is very conducive to bacteria growth. And if you're not really careful and cook the food quickly and completely after it can make you sick.
Because the hot water warms the temperature of the meat to unsafe temperatures that encourage bacteria growth. If you need to defrost meat or poultry quickly, use your microwave.
Defrosting without refrigeration allows bacteria to grow in the thawed areas before the rest is totally thawed. Hot water will encourage bacteria to grow faster than if the meat were thawed in the refrigerator.
the heat encourages bacteria growth
it generates bacteria. Leave it in the sink over night,
The warmth causes bacteria to grow and all meat has bacteria in it.
You can do it but you have to cook it right away and make sure you cook it till it is well done.
When I was a kid my mom used to thaw meat on the counter all day and we never got sick because she cooked it till it was well done.
it raises the heat of the meat to a level bacterial thrive on. It also can "cook" the meat in some areas.
Hello,
From the food safety and sanitation guidebook, it is harmful to use hot water to defrost meats ,especially chicken because of semolina, because it helps to spawn bacterias which multiply faster in warmer temperatures. The best way to defrost is in the refrigerator overnight.
hot water plus frozen meat equals perfect temperature for any potential hazardous food bacteria to populate at a prime temperature, between 5 and 66 degrees. Bacteria thrives in this and grow at its fastest rate.
this also damages the texture of the meat by waterlogging and partially precooking (poaching) the outside of the meat.
There is also error where you might think the whole piece of meat/chicken might be defrosted and start to cook it before the whole piece is properly defrosted, particulary a whole chicken which means the inside of the chicken will not reach full temperature during the whole cooking piece and could potentially be multiplying bacteria to an unsafe level.
Always defrost meat in a leakproof container in the fridge preferably overnight . A 6 kilo frozen turkey can take 3 whole days to defrost in the frigde. Be safe, not sick.
BACTERIA
I've used boiling water not hot water when I was in a hurry to defrost, but i've cooked the meat/chicken straight away. If your going to do this you really should use it straight after it has defrosted. You only use this method if your in a hurry, othewise you really should defrost your meat in the fridge overnight it's much safer.