Can You Thaw Meat and Freeze It Again tts 0
This time of year, nigh fridges are stocked up with nutrient and drinks to share with family and friends. Let's not brand ourselves and our guests sick by getting things wrong when preparing and serving food.
Every bit the weather warms up, and so does the environment for micro-organisms in foods, potentially allowing them to multiply faster to hazardous levels. So put the drinks on ice and go along the fridge for the food.
But what are some of those food rubber myths we've long come to believe that aren't really true?
Myth ane: if yous've defrosted frozen meat or chicken you can't refreeze it
From a prophylactic point of view, it is fine to refreeze defrosted meat or craven or any frozen food every bit long as information technology was defrosted in a fridge running at 5°C or below. Some quality may be lost past defrosting then refreezing foods as the cells break downwardly a little and the food tin become slightly watery.
Another option is to cook the defrosted food and so split up into small portions and refreeze once it has stopped steaming. Steam in a closed container leads to condensation, which can event in pools of h2o forming. This, combined with the nutrients in the food, creates the perfect environment for microbial growth. So information technology'due south always best to wait nigh 30 minutes earlier refrigerating or freezing hot food.
Plan alee so food can be defrosted in the fridge, especially with large items such as a frozen turkey or scroll 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 nonetheless frozen!
Myth 2: Wash meat before you prepare and/or cook it
It is not a good idea to wash meats and poultry when preparing for cooking. Splashing water that might contain potentially hazardous bacteria around the kitchen tin can create more of a run a risk if those bacteria are splashed onto fix-to-swallow foods or food grooming surfaces.
It is, however, 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 carry some dirt and therefore micro-organisms.
This applies particularly to foods that will be prepared and eaten without farther cooking. Consuming foods raw that traditionally take been eaten cooked or otherwise candy to kill pathogenic micro-organisms (potentially deadly to humans) might increment the hazard of food poisoning.
Fruit, salad, vegetables and other fix-to-swallow foods should exist prepared separately, abroad from raw meat, chicken, seafood and other foods that demand cooking.
Myth 3: Hot food should be left out to absurd completely before putting it in the fridge
It's not OK to get out perishable food out for an extended time or overnight before putting it in the refrigerator.
Micro-organisms tin can abound quickly in food at temperatures betwixt 5° and sixty°C. Temperature control is the simplest and most constructive way of controlling the growth of leaner. Perishable food should spend as piddling fourth dimension every bit 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 any other leftovers for that matter, should get into the fridge once they have stopped steaming to reduce condensation, within nearly thirty minutes.
Large portions of hot nutrient will absurd faster if cleaved downwards into smaller amounts in shallow containers. It is possible that hot nutrient such as stews or soup left in a bulky container, say a two-litre mixing bowl (versus a shallow tray), in the fridge can take well-nigh 24 hours to cool to the safe zone of less than five°C.
Myth iv: If it smells OK, and then it's OK to swallow
This is definitely not e'er true. Spoilage leaner, yeasts and moulds are the usual culprits for making food smell off or go slimy and these may not make you sick, although it is ever advisable not to swallow spoiled food.
Pathogenic leaner can grow in food and not crusade whatever obvious changes to the food, and so the all-time option is to inhibit pathogen growth by refrigerating foods.
Myth 5: Oil preserves nutrient and then it tin be left at room temperature
Adding oil to foods will not necessarily impale bugs lurking in your food. The opposite is true for many products in oil if anaerobic micro-organisms, such as Clostridium botulinum (botulism), are present 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 existence properly prepared.
Vegetables in oil tin can be made safely. In 1991, Australian regulations stipulated that this class of product (vegetables in oil) can be safely made if the pH (a measure of acid) is less than iv.vi. Foods with a pH below iv.6 do not in full general support the growth of food-poisoning bacteria including botulism.
So keep nutrient out of the danger zone to reduce your guests' adventure of getting food poisoning this summer. Bank check out other food rubber tips and resources from CSIRO and the Food Safety Information Quango, including testing your food safe cognition.
Source: https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125
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