Can Meat Frozen and Thawed and Frozen Again?
This time of year, most fridges are stocked upwardly with nutrient and drinks to share with family unit and friends. Let's not make ourselves and our guests sick by getting things incorrect when preparing and serving food.
As the conditions warms up, then does the environs for micro-organisms in foods, potentially allowing them to multiply faster to hazardous levels. And then put the drinks on ice and go on the fridge for the food.
Merely what are some of those food safe myths we've long come to believe that aren't really true?
Myth 1: if you've defrosted frozen meat or craven yous can't refreeze it
From a condom point of view, information technology is fine to refreeze defrosted meat or chicken or any frozen food as long as information technology was defrosted in a fridge running at 5°C or beneath. Some quality may exist lost by defrosting then refreezing foods every bit the cells break down a trivial and the food tin can become slightly watery.
Some other pick is to cook the defrosted food and then divide into small-scale portions and refreeze once it has stopped steaming. Steam in a closed container leads to condensation, which can issue in pools of h2o forming. This, combined with the nutrients in the food, creates the perfect environment for microbial growth. And so it'southward always best to wait most thirty minutes before refrigerating or freezing hot nutrient.
Programme alee so food can be defrosted in the fridge, particularly with large items such as a frozen turkey or roll of meat. If left on the demote, the external surface could be at room temperature and micro-organisms could exist growing apace while the centre of the piece is still frozen!
Myth two: Wash meat before you lot gear up and/or cook it
It is not a good thought to wash meats and poultry when preparing for cooking. Splashing water that might contain potentially hazardous bacteria effectually the kitchen tin create more than of a hazard if those bacteria are splashed onto ready-to-eat foods or nutrient preparation 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 as they may acquit some dirt and therefore micro-organisms.
This applies particularly to foods that will exist prepared and eaten without further cooking. Consuming foods raw that traditionally take been eaten cooked or otherwise candy to kill pathogenic micro-organisms (potentially deadly to humans) might increase the risk of food poisoning.
Fruit, salad, vegetables and other set-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
It's not OK to exit perishable food out for an extended time or overnight before putting it in the fridge.
Micro-organisms can abound rapidly in food at temperatures between 5° and sixty°C. Temperature control is the simplest and about effective way of controlling the growth of bacteria. Perishable food should spend as niggling time every bit possible in the 5-60°C danger zone. If nutrient is left in the danger zone, be aware it is potentially unsafe to eat.
Hot leftovers, and any other leftovers for that affair, should go into the fridge once they have stopped steaming to reduce condensation, within about 30 minutes.
Large portions of hot food will cool faster if broken down into smaller amounts in shallow containers. Information technology is possible that hot nutrient such every bit stews or soup left in a bulky container, say a ii-litre mixing basin (versus a shallow tray), in the fridge can take nigh 24 hours to cool to the safe zone of less than v°C.
Myth 4: If it smells OK, and then it's OK to consume
This is definitely not always 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 e'er advisable not to eat spoiled food.
Pathogenic bacteria tin can grow in food and not cause any obvious changes to the nutrient, so the best option is to inhibit pathogen growth by refrigerating foods.
Myth five: Oil preserves food so it can be left at room temperature
Adding oil to foods volition 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 present in the nutrient. A lack of oxygen provides perfect atmospheric condition 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 being properly prepared.
Vegetables in oil tin can be made safely. In 1991, Australian regulations stipulated that this form of product (vegetables in oil) tin can exist safely made if the pH (a measure out of acid) is less than iv.half dozen. Foods with a pH below four.half dozen do not in general support the growth of food-poisoning bacteria including botulism.
So keep nutrient out of the danger zone to reduce your guests' risk of getting food poisoning this summertime. Check out other food safety tips and resources from CSIRO and the Food Safety Information Council, including testing your food safety knowledge.
Source: https://theconversation.com/you-can-thaw-and-refreeze-meat-five-food-safety-myths-busted-51125
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