Eli5: why are you not supposed to use warm water when thawing chicken?

Question

I’ve heard that warm water fosters bacterial growth or something but wouldn’t that take much longer to get to a harmful level than it takes to thaw?

In: Biology

Answer 1

You want to keep the temperature out of the “danger zone” which is 40-140. Bacteria grows best in that range, so it’s best to not use warm water.