Defrosting meat in the refrigerator is generally a safe method, but the safety of the process depends on a few factors:
Temperature: Ensure that your refrigerator is operating at or below 40°F (4°C). Keeping the temperature in this range slows down bacterial growth and prevents the meat from reaching the "danger zone" (40°F to 140°F or 4°C to 60°C), where bacteria can multiply rapidly.
Time: As you mentioned, it can take up to 48 hours to defrost meat in the fridge. This is acceptable for most cuts of meat, especially if they are not overly large. The slow thawing process helps maintain the quality of the meat and minimizes the risk of bacterial growth.
Packaging: Make sure the meat is properly wrapped or stored in a leak-proof container to prevent any potential cross-contamination with other foods in the refrigerator.
Freshness: The meat should have been fresh when you placed it in the refrigerator for defrosting. If it was already close to its expiration date, defrosting might not be safe, and it's better to discard it.
Don't refreeze: Once the meat is fully thawed, it is not safe to refreeze it unless you cook it first. Refreezing can lead to a higher risk of bacterial growth and spoilage.
If you're following these guidelines, defrosting meat in the fridge for up to 48 hours should be safe. However, if you ever doubt the safety or freshness of the meat during the defrosting process, it's always better to err on the side of caution and discard it. It's essential to prioritize food safety to prevent foodborne illnesses.