Chicken Thrawed N Froze Again Bad?
This time of year, most fridges are stocked up with food and drinks to share with family and friends. Allow's not make ourselves and our guests sick by getting things incorrect when preparing and serving nutrient.
Every bit the conditions warms up, so does the environment for micro-organisms in foods, potentially assuasive them to multiply faster to chancy levels. And so put the drinks on ice and go on the refrigerator for the food.
Only what are some of those food safety myths nosotros've long come up to believe that aren't actually true?
Myth 1: if y'all've defrosted frozen meat or chicken you can't refreeze information technology
From a safety betoken of view, information technology is fine to refreeze defrosted meat or craven or any frozen food every bit long as it was defrosted in a fridge running at five°C or below. Some quality may exist lost past defrosting then refreezing foods every bit the cells intermission down a little and the nutrient can become slightly watery.
Some other option is to melt the defrosted nutrient so dissever into pocket-sized portions and refreeze one time information technology has stopped steaming. Steam in a closed container leads to condensation, which can result in pools of water forming. This, combined with the nutrients in the food, creates the perfect environment for microbial growth. Then it'due south e'er best to wait about 30 minutes earlier refrigerating or freezing hot food.
Plan ahead and so nutrient can be defrosted in the refrigerator, peculiarly with large items such as a frozen turkey or roll of meat. If left on the bench, the external surface could be at room temperature and micro-organisms could be growing rapidly while the eye of the slice is nevertheless frozen!
Myth 2: Wash meat before y'all 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 can create more than of a hazard if those bacteria are splashed onto set up-to-eat foods or food grooming surfaces.
It is, however, a good idea to launder fruits and vegetables before preparing and serving, especially if they're grown most or in the footing as they may carry some dirt and therefore micro-organisms.
This applies particularly to foods that will be prepared and eaten without further cooking. Consuming foods raw that traditionally have been eaten cooked or otherwise processed to kill pathogenic micro-organisms (potentially deadly to humans) might increase the take chances 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 three: Hot food should be left out to absurd completely earlier putting it in the fridge
Information technology's not OK to exit perishable food out for an extended fourth dimension or overnight before putting information technology in the fridge.
Micro-organisms can abound chop-chop in food at temperatures between 5° and 60°C. Temperature control is the simplest and most effective style of decision-making the growth of bacteria. Perishable food should spend equally little fourth dimension 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 whatsoever 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 nutrient will cool faster if broken down 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 bowl (versus a shallow tray), in the refrigerator can take nigh 24 hours to cool to the safe zone of less than 5°C.
Myth four: If it smells OK, and then information technology'due south OK to eat
This is definitely non always true. Spoilage bacteria, yeasts and moulds are the usual culprits for making nutrient smell off or go slimy and these may non make y'all sick, although it is always advisable not to consume spoiled food.
Pathogenic bacteria tin can abound in nutrient and not cause any obvious changes to the food, so the best pick is to inhibit pathogen growth past refrigerating foods.
Myth 5: Oil preserves nutrient so it tin be left at room temperature
Adding oil to foods will non necessarily impale bugs lurking in your food. The opposite is truthful 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 can exist made safely. In 1991, Australian regulations stipulated that this class of product (vegetables in oil) can be safely fabricated if the pH (a measure of acid) is less than four.6. Foods with a pH below 4.6 do not in general support the growth of food-poisoning bacteria including botulism.
Then continue nutrient out of the danger zone to reduce your guests' take chances of getting food poisoning this summer. Bank check out other food safety tips and resource from CSIRO and the Food Condom 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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