The most important point is preventing microbial growing and multiplying during thawing. If optimal conditions are provided for microorganism, they easily grow and cause spoilage and food born disease. The initial high microorganism content of the food effects the growing during thawing badly. Secondly, obtaining less loss is important. If frozen foods are thawed rapidly, less leakage occurs.

The ideal methods for thawing are;

• Thawing in fridge
• Thawing in microwave oven
• Thawing in cold water by changing water every 30 minutes to prevent cross-contamination and keep the temperature stable.

Frozen foods have not be thawed in room temperature, on radiator or any warm conditions and  have to be thawed rapidly. After thawing foods, they have to be cooked immediately.

There are some factor that effect thawing. These are;

• Temperature of frozen food
• Heat Capacity of frozen food
• Size and thickness of frozen food
• Thawing method and conditions
• Packing type of frozen food

Thawed product must not be freeze again.

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