(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.
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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.
-- Diana Kohnle
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