Can You Freeze Bacteria and Then Unfreeze It Again
This time of year, nigh fridges are stocked up with food and drinks to share with family unit and friends. Let'southward not brand ourselves and our guests sick by getting things wrong when preparing and serving food.
As 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 water ice and keep the refrigerator for the food.
Only what are some of those food safe myths we've long come up to believe that aren't actually truthful?
Myth 1: if you've defrosted frozen meat or chicken you tin can't refreeze it
From a safe indicate of view, it is fine to refreeze defrosted meat or chicken or any frozen food as long as it was defrosted in a fridge running at 5°C or below. Some quality may be lost by defrosting and then refreezing foods equally the cells break down a niggling and the food tin get slightly watery.
Some other option is to cook the defrosted food so divide into small portions and refreeze once it has stopped steaming. Steam in a airtight container leads to condensation, which tin issue in pools of water forming. This, combined with the nutrients in the nutrient, creates the perfect environment for microbial growth. So information technology'south always best to expect about xxx minutes before refrigerating or freezing hot food.
Plan alee so food can exist defrosted in the fridge, especially with big 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 rapidly while the centre of the piece is still frozen!
Myth two: Wash meat before you set up and/or cook it
It is not a proficient idea to wash meats and poultry when preparing for cooking. Splashing h2o that might contain potentially hazardous bacteria around the kitchen tin can create more than of a hazard if those bacteria are splashed onto gear up-to-eat foods or food preparation surfaces.
It is, however, a good idea to wash fruits and vegetables earlier preparing and serving, especially if they're grown near or in the ground as they may comport some clay and therefore micro-organisms.
This applies peculiarly to foods that will be prepared and eaten without further cooking. Consuming foods raw that traditionally take been eaten cooked or otherwise processed to impale pathogenic micro-organisms (potentially deadly to humans) might increment the risk of food poisoning.
Fruit, salad, vegetables and other fix-to-eat foods should be prepared separately, away from raw meat, craven, seafood and other foods that demand cooking.
Myth iii: Hot nutrient should be left out to cool completely before putting information technology in the fridge
It'due south not OK to get out perishable food out for an extended time or overnight before putting information technology in the refrigerator.
Micro-organisms can grow rapidly in food at temperatures between 5° and threescore°C. Temperature control is the simplest and most effective way of decision-making the growth of bacteria. Perishable food should spend as little time as possible in the 5-60°C danger zone. If food is left in the danger zone, be aware it is potentially dangerous to eat.
Hot leftovers, and any other leftovers for that matter, should go into the fridge once they have stopped steaming to reduce condensation, within near 30 minutes.
Big portions of hot food will cool faster if cleaved downwardly 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 refrigerator can accept nearly 24 hours to cool to the safe zone of less than v°C.
Myth 4: If it smells OK, then information technology'due south OK to consume
This is definitely not always true. Spoilage leaner, yeasts and moulds are the usual culprits for making food odour off or go slimy and these may not brand you sick, although it is always advisable not to eat spoiled food.
Pathogenic bacteria can grow in food and not cause whatever obvious changes to the food, so the best selection is to inhibit pathogen growth by refrigerating foods.
Myth 5: Oil preserves food so it can be left at room temperature
Adding oil to foods will non necessarily kill bugs lurking in your food. The opposite is true for many products in oil if anaerobic micro-organisms, such every bit Clostridium botulinum (botulism), are present in the nutrient. 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 non being properly prepared.
Vegetables in oil can be fabricated safely. In 1991, Australian regulations stipulated that this form of production (vegetables in oil) tin be safely made if the pH (a mensurate of acid) is less than 4.6. Foods with a pH beneath 4.six practise not in general support the growth of food-poisoning leaner including botulism.
And so keep food out of the danger zone to reduce your guests' take chances of getting food poisoning this summertime. Check out other food safety tips and resources from CSIRO and the Food Safe 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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