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    • #260583
      Liss
      Keymaster

      Recent thread sparked interest about freezing foods/ thawing and

      safety. Thought I would share some additional info on the subject:

      Question: Freezing Food – Does Freezing Destroy Bacteria and Parasites?

      Answer: Freezing to 0 ‘F inactivates any microbes – bacteria, yeasts

      and molds – present in food. Once thawed, however, these microbes can

      again become active, multiplying under the right conditions to levels

      that can lead to foodborne illness. Since they will then grow at about

      the same rate as microorganisms on fresh food, you must handle thawed

      items as you would any perishable food.

      Trichina and other parasites can be destroyed by sub-zero freezing

      temperatures. However, it is not recommended to rely on home freezing

      to destroy trichina. Thorough cooking will destroy all parasites.

      Question: Freezing Food – Is Refreezing Food Safe?

      Answer: Once food is thawed in the refrigerator, it is safe to

      refreeze it without cooking, although there may be a loss of quality

      due to the moisture lost through defrosting. After cooking raw foods

      which were previously frozen, it is safe to freeze the cooked foods.

      If previously cooked foods are thawed in the refrigerator, you may

      refreeze the unused portion.

      If you purchase previously frozen meat, poultry or fish at a retail

      store, you can refreeze if it has been handled properly.

      Source: http://www.fsis.usda.gov/

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