Health Tip: Thawing Meat in Cold Water

(HealthDay News) -- Submersing meat in cold water is easy and promotes relatively quick thawing. But to guard against foodborne illness, you should make sure you're doing it correctly.

The U.S. Food Safety and Inspection Service offers these guidelines for thawing meat in cold water:

  • Place the food in a plastic bag or leak-proof packaging.

  • Fill a container with cold tap water, placing the packaged food in the container and making sure it is completely covered.

  • About every 30 minutes, change the water with fresh, cold tap water.

  • Expect a small quantity of food to thaw in about an hour, while a four-pound package could take a few hours.

  • For thawing a frozen turkey, allow 30 minutes per pound.

  • Always cook food that has been thawed before refreezing.

Related Articles

Learn More About Sharp
Sharp HealthCare is San Diego's health care leader with seven hospitals, two medical groups and a health plan. Learn more about our San Diego hospitals, choose a Sharp-affiliated San Diego doctor or browse our comprehensive medical services.

Health News is provided as a service to Sharp Web site users by HealthDay. Sharp HealthCare nor its employees, agents, or contractors, review, control, or take responsibility for the content of these articles. Please read the Terms of Use for more information.