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FSM 178: Avoid Using Frozen, Thawed Vegetables in Salads – Cook and Cool Before Using

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Episode Transcription

This is Food Safety in a Minute, I’m Susie Craig.

Did you know salads made with frozen, thawed vegetables may cause foodborne illness? During commercial frozen food processing, a quick heat treatment called blanching is used to inactivate enzymes which may cause color and texture changes during frozen storage. Blanching may not destroy all disease-causing microorganisms.

In the last several years, foodborne illness outbreaks have been linked to consumption of frozen, thawed vegetables in the US and Canada. If you’re using frozen vegetables in a salad such as peas or corn, cook them following package directions to 165 degrees F, cool, and add to your recipe. After preparation, your salad should be kept at 40 degrees F or below. Remember frozen vegetables are ready to heat, not ready to eat.

I’m Susie Craig from Washington State University Extension, and this has been Food Safety in a Minute.

Resources

Food Safety and Inspection Service United States Department of Agriculture. Preparing Frozen Food. Accessed online 3/14/22.