Is it safe to defrost meat in hot water? Everything you need to know

Defrosting meat is a common kitchen task, but it’s one that comes with a set of food safety considerations to prevent bacterial growth and reduce the risk of foodborne illness. There is a lot of mixed information about using hot water to defrost meat.
As a consumer, it’s crucial to have factual, clear, and concise information on the subject so that you can make informed decisions about food safety in your kitchen.
Understanding the Risks of Defrosting Meat in Hot Water
Defrosting meat incorrectly can lead to the growth of harmful bacteria such as Salmonella and E. coli. These bacteria thrive at temperatures between 40°F and 140°F, a range known as the “danger zone.” Since hot water can easily fall within this range, it may create a breeding ground for bacteria if not managed correctly.
1. The Science Behind the Danger Zone
The danger zone is pertinent when defrosting meat. Meat should not be in the temperature range of 40°F to 140°F for more than two hours. In hot water, meat can reach these temperatures very quickly, potentially allowing bacteria to multiply to dangerous levels well before they are killed off during cooking.
2. Bacterial Growth on Meat’s Surface