Defrosting raw meat at room temperature on your kitchen bench or in warm water can do harm than good, food authorities have warned.

It’s a cooking habit thousands of Aussies do without realising the risks.

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But the NSW Food Authority said leaving raw poultry and meat to defrost in the open air can allow bacteria to grow on the surface as it thaws.

Some microorganisms can produce heat-resistant spores that aren’t destroyed by cooking, which can make you sick or even lead to food poisoning.

‘It’s NOT okay to thaw frozen food at room temperature or in warm water,’ the NSW Food Authority warned in a Facebook post.

Many refused to believe the statement, with one sharing: ‘I thought you were meant to defrost like this. I always have – I’m not dead and I’m never sick.’

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‘Geez, I should have been dead long ago. That’s how my mother defrosted meat back in the 60s,’ another shared.

‘Ridiculous, been doing it for years, as long as it’s cooked straight away,’ one added.

‘My mum still defrosts meat this way. Will leave it out overnight on the bench (if it’s not hot) then prepares it and puts it in fridge until it’s time to be cooked. We are all still alive and never have been sick from it,’ another revealed.

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‘I’ll stop doing this over my dead body,’ one said bluntly.

However, some shared their own experiences after getting seriously ill from eating meat that was defrosted at room temperature.

‘I hope this is helpful to those saying, “I’ve done this forever and I’m not dead yet so it must be fine”. It’s not necessarily going to harm you every time, but there’s a risk. This is backed by science with evidence of harmful bacterial growth,’ one said.

‘Some people have sensitive stomachs or different gut bacteria and are susceptible like me and I can tell you that I’ve had food poisoning from this and it’s absolutely horrendous.

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‘I’ve also been so ill that it took me six to nine months to get back to “normal”. It may not harm everyone to the same degree, and there’s also some luck involved, but statistically speaking, you are at high risk if you do defrost this way. Stay safe.’

Another woman shared: ‘When my little sister was three, she actually got salmonella from my mum not defrosting chicken properly. So yes, there’s always a huge risk.’

The NSW Food Authority recommends three safe ways to thaw chicken and red meat – in the fridge, in cold water or in the microwave.

Boneless chicken breasts usually defrost overnight, while whole chickens may take one to two days or longer. Once defrosted, meat and poultry can be kept in the fridge for an additional day before cooking.

Interestingly, the food authorities note that meat can be defrosted in cold water while still in its airtight packaging or in a leak-proof bag – but there are some important safety points to follow.

Submerge the meat in cold water, making sure to change the water every 30 minutes to keep it cold.

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Meat should defrost in just two to three hours – not all day, as many people often do.

Any meat and poultry defrosted in the microwave should be cooked immediately after thawing as some areas may become warm and start to cook during microwaving.

Meanwhile, some shared they always defrost their meat in the fridge overnight.

‘I thought this was common sense to defrost meat in the fridge,’ one suggested.

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