What temperature range is generally recommended for thawing meat safely?

The recommended temperature range for thawing meat safely is between 40 and 45 degrees Fahrenheit. This temperature range is crucial as it minimizes the risk of bacterial growth, which can occur when meat is stored above 40 degrees F. At temperatures below 40 degrees F, bacteria typically do not multiply significantly, allowing the meat to thaw safely.

Thawing meat at higher temperatures, such as those above 45 degrees F, can lead to uneven thawing and increase the likelihood of harmful bacteria proliferating on the surface of the meat while the interior remains frozen. This is why other options suggesting lower or higher temperatures are not appropriate for safe thawing.

By maintaining the thawing process within the 40 to 45 degrees F range, food safety is prioritized, ensuring that the meat is safe to cook and consume after thawing.