Why shouldn thawed food be refrozen

Most foods previously frozen, thawed and then cooked can be refrozen as long as they have not been sitting at room temperature for more than two hours. Remember that freezing does not kill bacteria, only prevents the microbes from multiplying.

So thawed food will have some bacteria that can multiply at room temperature, meaning that if the food is refrozen, there will be an increase in bacterial count by the time it is thawed again.

This becomes a non-issue if the thawed food is reheated to an internal temperature of 75 degrees C. Thawing should always be done in the refrigerator, not at room temperature. Remember that if you thaw at room temperature, the inside can still be frozen while the outside reaches a temperature where bacteria can multiply.

Low moisture products such as breads or cookies can be thawed at room temperature because bacteria have a hard time frolicking without moisture. Microwave ovens generally have a defrost mode that works well; best to use a glass or ceramic container with a cover that allows steam to escape. Frozen food can also be reheated directly in a regular oven, again making sure the internal temperature reaches 75 degrees C. Program Handout. News Article. If you stated other, how do you plan to share it?

Leave this field blank. Related Articles. Food Safety for Young Children. Cracking the Date Code on Egg Cartons. Explore Our Recipes. Apple Filled Squash. We do not recommend doing this more than once, as it will cause freezer burn and a loss of taste and texture when you cook the meat. As always, be sure to consult the USDA Guide to Freezing and Food Safety for the most updated information on freezing and refreezing meat, and always be sure to cook any meat to the USDA's safe minimal internal temperature.

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