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It is not safe to refreeze meat after it has been thawed


It is actually safe to thaw and refreeze meat. However, this only applies if the thawing process takes place in a refrigerator at 5 degrees Celsius or less. Under these conditions most bacteria responsible for food poisoning cannot grow and those that can, do so very slowly and are killed by subsequent cooking. However, if a piece of meat is thawed where parts of the meat rise above 5 degrees Celsius, allowing bacteria that causes food poisoning to grow. It should also be noted that repeated thawing and refreezing of meat will affect meat quality, as it loses juice during each thaw cycle.

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