My coworker thinks that because frozen meat is in vac-pack from the store, it's safe to take a 2 pound frozen chunk of meat, wrap in towel, and leave on the counter for 12 hours.
Is that really safe?
Does the vac-pack prevent bad bacteria on the outside of the roast from multiplying, just because the center is still frozen?
Does bad bacteria require oxygen to grow?
I'm under the impression it would be safer to immerse the frozen roast (in vac pac) in warm water for 30 or 40 minutes until thawed.
Any citations that might convince my coworker?