Top 10 Food Myths and Facts

This notion is false and dangerous. Never thaw poultry at room temperature. Poultry, such as chicken and turkey, usually become contaminated with harmful bacteria like Salmonella and Campylobacter during processing. Most bacteria multiply in an environment of between 45 to 140 degrees Fahrenheit. Always thaw poultry in the refrigerator. By thawing poultry on the kitchen counter at room temperature, you are providing bacteria with the optimum condition to thrive.