After You Defrost Something in the Refrigerator Can You Freeze It Again
This fourth dimension of year, most fridges are stocked upwards with food and drinks to share with family and friends. Allow'due south non make ourselves and our guests sick by getting things wrong when preparing and serving food.
As the conditions warms up, so does the surroundings for micro-organisms in foods, potentially allowing them to multiply faster to hazardous levels. And then put the drinks on ice and keep the fridge for the food.
Only what are some of those food safety myths we've long come to believe that aren't actually true?
Myth 1: if you've defrosted frozen meat or craven you can't refreeze information technology
From a prophylactic betoken of view, it is fine to refreeze defrosted meat or chicken or any frozen food as long as it was defrosted in a fridge running at five°C or below. Some quality may be lost by defrosting then refreezing foods as the cells pause downwardly a trivial and the nutrient can become slightly watery.
Another option is to cook the defrosted food and then split into small-scale portions and refreeze one time it has stopped steaming. Steam in a closed container leads to condensation, which can outcome in pools of h2o forming. This, combined with the nutrients in the nutrient, creates the perfect environment for microbial growth. And so it's ever best to wait well-nigh 30 minutes before refrigerating or freezing hot nutrient.
Programme ahead so food can be defrosted in the fridge, peculiarly with large items such as a frozen turkey or curl of meat. If left on the bench, the external surface could be at room temperature and micro-organisms could exist growing rapidly while the centre of the piece is even so frozen!
Myth ii: Wash meat before yous prepare and/or melt information technology
Information technology is non a good idea to launder meats and poultry when preparing for cooking. Splashing water that might comprise potentially chancy leaner around the kitchen can create more than of a hazard if those bacteria are splashed onto ready-to-swallow foods or food training surfaces.
It is, even so, a good idea to wash fruits and vegetables before preparing and serving, especially if they're grown near or in the ground equally they may bear some clay and therefore micro-organisms.
This applies particularly to foods that will be prepared and eaten without further cooking. Consuming foods raw that traditionally have been eaten cooked or otherwise processed to kill pathogenic micro-organisms (potentially deadly to humans) might increase the run a risk of food poisoning.
Fruit, salad, vegetables and other prepare-to-consume foods should be prepared separately, away from raw meat, chicken, seafood and other foods that need cooking.
Myth three: Hot food should be left out to cool completely before putting it in the refrigerator
It'due south non OK to leave perishable food out for an extended time or overnight earlier putting it in the fridge.
Micro-organisms can abound rapidly in food at temperatures between v° and lx°C. Temperature command is the simplest and most effective manner of controlling the growth of bacteria. Perishable food should spend as piddling fourth dimension as possible in the 5-60°C danger zone. If nutrient is left in the danger zone, exist aware it is potentially unsafe to eat.
Hot leftovers, and whatever other leftovers for that thing, should become into the refrigerator once they have stopped steaming to reduce condensation, within well-nigh 30 minutes.
Big portions of hot food will cool faster if broken down into smaller amounts in shallow containers. It is possible that hot food such as stews or soup left in a beefy container, say a two-litre mixing bowl (versus a shallow tray), in the fridge tin have nearly 24 hours to absurd to the safe zone of less than 5°C.
Myth 4: If information technology smells OK, then it'south OK to consume
This is definitely not always true. Spoilage bacteria, yeasts and moulds are the usual culprits for making food smell off or go slimy and these may not make you lot sick, although it is always advisable not to consume spoiled nutrient.
Pathogenic bacteria can abound in food and non crusade any obvious changes to the food, and so the best selection is to inhibit pathogen growth by refrigerating foods.
Myth 5: Oil preserves food so it can be left at room temperature
Calculation oil to foods will not necessarily impale bugs lurking in your nutrient. The reverse is true for many products in oil if anaerobic micro-organisms, such as Clostridium botulinum (botulism), are present in the nutrient. A lack of oxygen provides perfect conditions for their growth.
Outbreaks of botulism arising from consumption of vegetables in oil – including garlic, olives, mushrooms, beans and hot peppers – take generally been attributed to the products not being properly prepared.
Vegetables in oil can be fabricated safely. In 1991, Australian regulations stipulated that this class of product (vegetables in oil) can exist safely fabricated if the pH (a measure of acid) is less than four.6. Foods with a pH below iv.6 do not in general support the growth of food-poisoning bacteria including botulism.
And so keep food out of the danger zone to reduce your guests' gamble of getting nutrient poisoning this summertime. Check out other food prophylactic tips and resources from CSIRO and the Food Safety Information Council, including testing your food safety noesis.
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Source: https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125
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