In health these cells, belonging to our first army of defenders, are found continually circulating in the blood stream in fairly large numbers; they are ever ready to rush to the point of attack, where they at once leave the blood stream by passing through the vessel walls - emigration - into the tissues of the danger zone.
Meat stored between the temperatures of 40 and 140 degrees Fahrenheit is considered in the danger zone for bacteria growth.
Cooking may not kill all the bacteria if the meat had been left in the danger zone for more than two hours sitting on your countertop.
All other methods of thawing meat put the meat in the danger zone that can make you sick.
The temperature danger zone is between 40 and 140 degrees Fahrenheit.