Myth #2: It's OK to thaw meat on the counter. Since it starts out frozen, bacteria isn't really a problem. Fact: Actually, bacteria grow surprisingly rapidly at room temperatures, so the counter is never a place you should thaw foods. Instead, thaw foods the right way. —FoodSafety.Gov Which statement provides convincing evidence that meat should not be thawed on the counter? Since it starts out frozen, bacteria isn't really a problem. The FDA advises that foods be thawed the right way. The counter is never a place you should thaw foods. Bacteria grow surprisingly rapidly at room temperatures.

A statement which provides convincing evidence that meat should not be thawed on the counter is: D. Bacteria grow surprisingly rapidly at room temperatures.

What is thawing?

Thawing is also referred to as defrosting and it can be defined as a process that involves taking a frozen and hard product from its frozen state to a temperature that is above zero degree Celsius (0°C) with no residual ice.

This ultimately implies that, thawing is typically considered to be a reversal of the freezing process.

Based on factual evidence rather than myth, we can deduce that a meat shouldn't be thawed on the counter because bacteria are microorganisms that can grow rapidly at room temperatures.

Read more on bacteria here: https://brainly.com/question/17177084