Why can thawing frozen meat at warm temperatures increase the risk of food poisoning?

Thawing frozen meat at warm temperatures increases the risk of food poisoning because freezing does not kill most microorganisms; it merely renders them dormant.1

When meat is placed on a warm countertop or in warm water to thaw, the outer layers are exposed to room temperature for an extended period before the center is fully defrosted. This creates a conducive environment for the rapid growth and reproduction of bacteria, which are otherwise unchecked in the absence of a living immune system. Because temperature is the primary factor influencing bacterial proliferation, keeping meat in this "danger zone" significantly elevates the risk of infection or intoxication from pathogens like Salmonella, E. coli, or Staphylococcus aureus.1234

To maintain safety, thawing should be a slow process performed in the refrigerator with the packaging left intact.1