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Expert: Jennifer McEntire
Research Scientist
Dr. Jennifer Cleveland McEntire is a food microbiologist with the Institute of Food Technologists. Founded in 1939, and with world headquarters in Chicago, Illinois, USA, the Institute of Food Technologist is a not-for-profit international scientific society with 22,000 members working in food science, technology and related professions in the industry, academia and government. As the society for food science More »
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Tags: Food, Safety, Safely, Wash, Hands, Cooking, Temp, Temperature, Thermometer, Foodbourne, Foodborn, Illness, Bacteria, Handling, Refrigerator, Fridge, Storage, Thaw, Thawing, Defrost, Defrosting, Proper, Handwashing, Clean, Cleanliness
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edcrewguy Flag
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Should the food be in the container when running cold water over it? Or can the food be exposed?
jcmcentire Flag
Answer to Q on running under water
Food should stay in the container or package when you run it under cold water to thaw. For items like frozen meats and poultry, you don't want to contaminate your sink by having the products exposed. Similarly, it's not necessary, and not recommended, to rinse your chicken before you bake it. Pathogens will be killed by cooking (if you cook to the right temperature).