Food authority issues warning over common, dangerous act in Aussie kitchens

Countless Australians have unknowingly risked food poisoning by leaving meat to defrost on the kitchen bench.

It's a common mistake the NSW Food Authority has warned against.

Raw red meat and poultry can carry dangerous bacteria including salmonella, listeria, campylobacter and E. coli, which can cause food poisoning.

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Cooking meat typically destroys these bacteria, but it's not guaranteed if the meat has been thawed incorrectly.

Leaving frozen meat to defrost on a bench at room temperature is the worst offender.

That's because bacteria like salmonella and E. coli grow rapidly in the 'temperature danger zone' between five and 60 degrees celsius.

Some microorganisms may even produce heat-resistant spores in the 'temperature danger zone'.

These can't be destroyed through cooking and can cause serious illness if ingested.

It's also dangerous to thaw frozen raw meat in warm water, though many Australians have used this method without knowing the risks.

Like thawing at room temperature, thawing in warm water exposes red meat and poultry to 'temperature danger zone' and should be avoided.

The only safe ways to thaw frozen raw meat are in the fridge, cold water, or the microwave, according to the NSW Food Authority.

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Thawing in the fridge is the most time consuming method, as it can take several days for a whole chicken to fully thaw.

However, it is safe and allows thawed meat to be stored for up to one extra day before it needs to be cooked.

If thawing in cold water, make sure the meat is in airtight packaging or a leak proof bag before submerging it.

This method typically takes a few hours to thaw a whole chicken, however it is more labour intensive.

That's because the water needs to be changed every 30 minutes to ensure it stays cold.

Australians can also thaw meat in the microwave but only if they plan to cook it immediately after thawing.

This is because some areas may start to cook while being microwaved and it is unsafe to store partially cooked red meat or poultry.

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