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A public health document prepared by: Singapore Food Agency   INTRODUCTION When food is frozen at 0°C and below, some of the bacteria found in the food may be inactive but are still alive. When frozen food is thawed, its core temperature rises and bacteria may start to be active again and multiply.  Frozen food should therefore not be left to thaw at room temperature, to prevent food poisoning bacteria that may be present from multiplying to high levels. Frozen food is recommended to be thawed in the chiller maintained at a temperature not below 0ºC and not above 4ºC, or by using a..