What can be a consequence of not following proper thawing methods?

Choosing the option regarding bacterial growth and foodborne illness is essential because, when food is not thawed properly, it can create a favorable environment for harmful bacteria to proliferate. Proper thawing methods, such as using the refrigerator, cold water, or a microwave, are designed to keep food at safe temperatures. If food is thawed at room temperature, for example, the outer layers of the food may reach temperatures conducive to bacterial growth while the inside remains frozen.

Foodborne illnesses can lead to serious health risks and can occur if food is improperly handled, prepared, or cooked. The best way to ensure food safety is to adhere to established thawing protocols, which minimize the risk of bacterial contamination.

While the other choices may seem plausible, they do not primarily highlight the critical health risks associated with improper thawing. Reduced flavor or increased costs are important, but they do not pose the immediate and serious health threat that bacterial growth and resulting illnesses do. Similarly, increased cooking time might occur, but it is a less significant concern compared to the safety of the food being prepared.