If Meat Defrosts Can You Freeze It Again
This time of year, nigh fridges are stocked up with food and drinks to share with family and friends. Let'south not make ourselves and our guests sick by getting things wrong when preparing and serving food.
Every bit the weather warms up, so does the environment for micro-organisms in foods, potentially assuasive them to multiply faster to hazardous levels. Then put the drinks on water ice and proceed the fridge for the food.
But what are some of those nutrient safety myths we've long come to believe that aren't really truthful?
Myth 1: if you lot've defrosted frozen meat or chicken yous tin't refreeze information technology
From a prophylactic indicate 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 beneath. Some quality may be lost by defrosting then refreezing foods as the cells break downwardly a little and the food can become slightly watery.
Another option is to cook the defrosted food and then divide into small portions and refreeze once it has stopped steaming. Steam in a closed container leads to condensation, which tin outcome in pools of water forming. This, combined with the nutrients in the food, creates the perfect environs for microbial growth. So it's always best to wait about xxx minutes earlier refrigerating or freezing hot nutrient.
Plan ahead so nutrient can be defrosted in the fridge, particularly with large items such as a frozen turkey or curlicue of meat. If left on the bench, the external surface could be at room temperature and micro-organisms could be growing chop-chop while the centre of the piece is still frozen!
Myth 2: Wash meat before you prepare and/or cook it
Information technology is not a expert idea to wash meats and poultry when preparing for cooking. Splashing water that might contain potentially hazardous bacteria effectually the kitchen can create more of a hazard if those leaner are splashed onto ready-to-eat foods or food preparation surfaces.
It is, however, a practiced thought to wash fruits and vegetables before preparing and serving, peculiarly if they're grown almost or in the basis every bit they may carry some dirt and therefore micro-organisms.
This applies particularly to foods that volition be prepared and eaten without further cooking. Consuming foods raw that traditionally take been eaten cooked or otherwise candy to kill pathogenic micro-organisms (potentially mortiferous to humans) might increase the chance of food 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 iii: Hot food should be left out to absurd completely before putting information technology in the refrigerator
It's non OK to leave perishable food out for an extended time or overnight before putting it in the refrigerator.
Micro-organisms can abound rapidly in food at temperatures between v° and 60°C. Temperature control is the simplest and most effective manner of controlling the growth of bacteria. Perishable food should spend as little time as possible in the v-60°C danger zone. If nutrient is left in the danger zone, be enlightened it is potentially dangerous to eat.
Hot leftovers, and whatever other leftovers for that matter, should go into the fridge once they have stopped steaming to reduce condensation, within about xxx minutes.
Large portions of hot nutrient will cool faster if broken downwards into smaller amounts in shallow containers. Information technology is possible that hot food such every bit stews or soup left in a bulky container, say a ii-litre mixing basin (versus a shallow tray), in the refrigerator can accept well-nigh 24 hours to cool to the safe zone of less than 5°C.
Myth 4: If information technology smells OK, then it'south OK to eat
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 brand you sick, although it is always advisable non to consume spoiled food.
Pathogenic bacteria can grow in food and not cause whatever obvious changes to the food, and then the best option is to inhibit pathogen growth by refrigerating foods.
Myth v: Oil preserves food so it tin be left at room temperature
Calculation oil to foods will not necessarily kill bugs lurking in your food. The reverse is true for many products in oil if anaerobic micro-organisms, such as Clostridium botulinum (botulism), are nowadays in the food. 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 tin can be made safely. In 1991, Australian regulations stipulated that this form of production (vegetables in oil) can exist safely made if the pH (a mensurate of acrid) is less than 4.six. Foods with a pH below 4.vi practice not in general back up the growth of food-poisoning leaner including botulism.
So keep food out of the danger zone to reduce your guests' risk of getting nutrient poisoning this summer. Check out other food condom tips and resource from CSIRO and the Food Condom Information Council, including testing your food rubber knowledge.
Source: https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125
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