date. A slight rise in temperature above -18°C doesn’t automatically make the meat dangerous; it all depends on the actual temperature reached and how long the item remained warmer. If you have any serious doubts, it is better not to take the risk. After thawing, an unusual odor or a slimy texture should be a clear sign to discard the item. Be careful, however: the fact that meat smells fine is no guarantee of safety. Pathogenic bacteria can be present without altering the appearance or the smell. The safest
approach is to mentally retrace the item’s history: has it remained in the same spot for two years, without any power outages? If any doubt remains, err on the side of caution—the pleasure of a good meal is not worth a ruined evening.
Thawing and cooking: best practices
When thawing, place the item in the refrigerator—at a maximum temperature of 4°C (39°F)—inside a container that will catch any juices. Plan ahead: a whole bird may take one to two days, or even longer, to thaw. Avoid leaving
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