Why You Dont Thaw Food Then Freeze It Again
This time of year, virtually fridges are stocked up with food and drinks to share with family and friends. Permit'south not make ourselves and our guests sick by getting things wrong when preparing and serving food.
As the weather warms up, then does the environment for micro-organisms in foods, potentially assuasive them to multiply faster to hazardous levels. And so put the drinks on ice and keep the fridge for the food.
Simply what are some of those food safety myths we've long come to believe that aren't actually true?
Myth one: if you lot've defrosted frozen meat or chicken you lot can't refreeze it
From a rubber point 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 5°C or below. Some quality may be lost past defrosting then refreezing foods equally the cells break down a petty and the food tin can become slightly watery.
Another option is to melt the defrosted food and then divide into modest portions and refreeze once it has stopped steaming. Steam in a closed container leads to condensation, which can event in pools of water forming. This, combined with the nutrients in the food, creates the perfect surroundings for microbial growth. So information technology's always best to wait about xxx minutes before refrigerating or freezing hot food.
Plan ahead and so food can be defrosted in the fridge, peculiarly with big items such every bit a frozen turkey or curl of meat. If left on the demote, the external surface could exist at room temperature and micro-organisms could be growing chop-chop while the centre of the piece is nevertheless frozen!
Myth 2: Wash meat before you set and/or cook information technology
It is not a skillful thought to wash meats and poultry when preparing for cooking. Splashing water that might contain potentially hazardous leaner around the kitchen tin can create more of a hazard if those bacteria are splashed onto ready-to-eat foods or food preparation surfaces.
It is, however, a good idea to wash fruits and vegetables earlier preparing and serving, peculiarly if they're grown near or in the ground as they may behave some dirt and therefore micro-organisms.
This applies especially to foods that will be prepared and eaten without farther cooking. Consuming foods raw that traditionally accept been eaten cooked or otherwise processed to kill pathogenic micro-organisms (potentially deadly to humans) might increase the run a risk of nutrient poisoning.
Fruit, salad, vegetables and other ready-to-eat foods should be prepared separately, away from raw meat, chicken, seafood and other foods that need cooking.
Myth 3: Hot food should be left out to cool completely before putting it in the fridge
Information technology'due south not OK to go out perishable food out for an extended time or overnight earlier putting information technology in the fridge.
Micro-organisms tin grow rapidly in food at temperatures betwixt 5° and sixty°C. Temperature control is the simplest and near effective manner of decision-making the growth of bacteria. Perishable food should spend as little time as possible in the 5-60°C danger zone. If food is left in the danger zone, be aware it is potentially unsafe to eat.
Hot leftovers, and whatever other leftovers for that matter, should go into the fridge in one case they have stopped steaming to reduce condensation, within about thirty minutes.
Large portions of hot nutrient will absurd faster if broken downwards into smaller amounts in shallow containers. It is possible that hot food such as stews or soup left in a bulky container, say a 2-litre mixing basin (versus a shallow tray), in the fridge can take nearly 24 hours to cool to the safe zone of less than 5°C.
Myth four: If it smells OK, then it's OK to eat
This is definitely not e'er true. Spoilage bacteria, yeasts and moulds are the usual culprits for making food olfactory property off or go slimy and these may not make you sick, although it is e'er advisable non to swallow spoiled food.
Pathogenic leaner can grow in food and not cause whatsoever obvious changes to the food, so the best choice is to inhibit pathogen growth by refrigerating foods.
Myth five: Oil preserves food and so it can be left at room temperature
Adding oil to foods will not necessarily kill 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 – have mostly been attributed to the products not beingness properly prepared.
Vegetables in oil can be made safely. In 1991, Australian regulations stipulated that this class of production (vegetables in oil) can be safely made if the pH (a measure of acid) is less than 4.half dozen. Foods with a pH below 4.half dozen do not in general support the growth of nutrient-poisoning bacteria including botulism.
And then keep nutrient out of the danger zone to reduce your guests' adventure of getting nutrient poisoning this summer. Check out other nutrient safety tips and resources from CSIRO and the Nutrient Safety Information Council, including testing your nutrient safety knowledge.
Source: https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125
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