In this post, we will identify particular foods you should not defrost once thawed. Further, we will outline reasons why these foods should not be defrosted.
Freezing is a food preservation method that allows food that would otherwise spoil at room temperatures to last longer.
Temperatures of about -6°C are usually appropriate for most foods, of course the accurate temperatures for proper freezing of each food vary with a food. Once a food is removed from the freezer, it should be thawed.
At room temperatures – within the danger zone, bacteria multiplication is rapid. You want to ensure that your frozen food does not stay for more than 2 hours within these temperatures to discourage microbial growth that would lead to its spoilage. Certain foods especially meats are very sensitive towards shifts in temperatures, thus even slight mishandling can cause their fast disintegration.
Which foods should you not refreeze once thawed?
Generally, there are particular foods which you are discouraged from thawing then refreezing including:
- Raw meats
- Cooked foods
- Ice-cream
- Seafood
If thawed in a refrigerator and not at room temperature, most likely it can be refrozen. Take careful measures during food handling because it also contributes greatly to food borne illnesses when handled improperly. As for certain foods including vegetables and fruits, the major concern would be the change in texture and taste
Safety measures you should prioritize when it comes to thawing and defrosting are:
·Do not refreeze defrosted foods.
·Cook defrosted food within 24 hours and store in refrigerator if not to be cooked immediately to prevent from staying within the danger zone.
· Chill foods before refrigeration.Do not put in the refrigerator when still hot because that also may encourage microbial growth. More care and attention should be provided when defrosting using cold water or using the microwave. It is best that you defrost raw foods separately to prevent cross-contamination. Once a food is fully defrosted, preferably consume it immediately.
The basic reasons why a food may not be good for you when it is partly defrosted is because:
· If not properly thawed or partly frozen, a food may require a longer cooking period.
· May contain ice crystals within it- If a food is not well-defrosted or thawed, you will notice that its interior parts may still be cool implying there could be ice crystals meaning certain microbes may actually still be in their inactive stage, so if heating is not applied and the food’s interior remains with ice crystals it could harbour those bacteria, which may later become active. Freezing only inactivates the enzymes and bacteria, but it does not completely destroy them.
· Microbes within the food not properly heated will not be destroyed leading to food-borne illnesses.
Proper handling of foods during defrosting and thawing is especially important to avoid food- borne illnesses .Certain foods comprising raw meats and cooked foods should not be defrosted once thawed to avoid the development of harmful bacteria.