Ace the Certified Dietary Manager Exam 2025 – Spice Up Your Success!

Improperly thawing frozen food can lead to bacterial growth, making this the correct answer. When food is thawed incorrectly, particularly at temperatures that allow it to remain in the "danger zone" (between 40°F and 140°F), it becomes susceptible to bacterial proliferation. This is because many harmful bacteria thrive in this temperature range and can double in number in as little as 20 minutes.

The other options touch on potential issues stemming from the thawing process, but they do not present the immediate food safety concern that bacterial growth does. While increased cooking time can occur if food is not adequately thawed, it does not introduce the same health risk. Enhanced flavor is not a relevant consequence of thawing food, as this process does not enhance flavor in any significant way. Additionally, potential nutrient loss can occur during various food handling and cooking procedures, but it is not specifically linked to the thawing process itself in a way that poses an immediate threat to health like bacteria does. Therefore, bacterial growth is the most pressing concern associated with improper thawing of frozen food.