- July 28, 2008 at 11:53 am #260583LissKeymaster
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.
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