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Episode Transcription
From Washington State University Extension, welcome to Food Safety in a Minute.
Does freezing food kill harmful microbes? No. This is a common misconception, a food safety myth. Home freezers at zero degrees F temporarily inactivate microbes, bacteria, yeast, and mold. Once you thaw food, however, it is potentially hazardous where bacteria may grow and multiply leading to foodborne illness.
To reduce the risk of foodborne illness from frozen food, the United States Department of Agriculture recommends thawing in your refrigerator. If you’re thawing meat, poultry, or fish, use the bottom shelf or a meat drawer preventing cross contamination. Once thawed, cook immediately or keep the food below 40 degrees F until you’re ready to cook. If plans change, it’s safe to put frozen food back in the freezer.
This is Susie Criag, thanks for listening to Food Safety in a Minute
Resources
United States Department of Agriculture. AskUSDA. Does Freezing Food Kill Bacteria? Accessed online 11/27/23