-- Diana Kohnle
(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.
The U.S. Food Safety and Inspection Service offers these
guidelines for thawing meat in cold water:
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.