Thawing meat overnight can be safe if done in the refrigerator's chill compartment, maintained at an appropriate temperature. This is one of the recommended methods because low temperatures slow bacterial growth during thawing.

Smaller cuts of meat can thaw completely in just a few hours, while larger pieces or whole chickens often require more time. Meat that has fully thawed before the household wakes up does not automatically mean the food is unsafe.

If meat is continuously stored in the chill compartment at a suitable temperature, thawing overnight and being prepared the next morning is generally safe; it does not necessarily need to be cooked immediately upon full thawing. However, subsequent storage time depends on the type of food.

To limit the risk of cross-contamination, home cooks should place meat in a sealed container or tray on a lower shelf of the refrigerator, preventing raw meat juices from leaking onto other foods. If the meat is still frozen in the center the next morning, it can continue to thaw in the chill compartment or use an appropriate rapid thawing method before cooking.

Thawing overnight at room temperature is very dangerous. Meat left outside the refrigerator for several hours can reach temperatures favorable for bacterial growth on its surface, even if the interior remains frozen. Notably, meat does not need to have an unusual smell, discoloration, or obvious signs of spoilage to pose a risk. Generally, meat and perishable foods should not be left at room temperature for more than two hours.

Overall, transferring meat from the freezer to the chill compartment the night before is a sensible thawing method. Store it in a sealed container and only remove it when ready to cook. This approach allows food sufficient time to thaw while maintaining an appropriate temperature.

Illustration: Thuy Quynh

Associate Professor, Doctor Nguyen Duy Thinh

Former official, Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology