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It is safe to freeze meat or poultry directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. Proper packaging helps maintain quality and prevent freezer burn. Then rapidly chill the vegetables prior to freezing and storage. This is called 'blanching.' For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. But most vegetables that freeze well are low acid and require brief, partial cooking to prevent deterioration. It does not halt them.Įnzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. Freezing only slows the enzyme activity that takes place in foods. Enzymes present in animals, vegetables, and fruit promote chemical reactions before and after harvest, such as ripening.

In meat and poultry products, there is little change in nutrient value during freezer storage.Įnzyme activity can lead to the deterioration of food quality. The freezing process itself does not destroy nutrients. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture. So freeze items you won't use quickly sooner rather than later. If frozen at peak quality, thawed foods emerge tasting better than foods frozen near the end of their useful life. Freshness & Qualityįreshness and quality at the time of freezing affect the condition of frozen foods. Thorough cooking, however, will destroy all parasites. Home freezing cannot be relied upon to destroy trichina. However, very strict government-supervised conditions must be met. Trichina and other parasites can be destroyed by sub-zero freezing temperatures. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness.

Does Freezing Destroy Bacteria & Parasites?įreezing to 0 ☏ inactivates any microbes - bacteria, yeasts and molds - present in food. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Only the quality suffers with lengthy freezer storage. Is Frozen Food Safe?įood stored constantly at 0 ☏ will always be safe. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking. Examples are mayonnaise, cream sauce and lettuce. However, once the food (such as a ham) is out of the can, you may freeze it.īeing able to freeze food and being pleased with the quality after defrosting are two different things. Some exceptions are canned food or eggs in shells.

#STACK BUNDLES U CANT STOP ME HOW TO#

Here is some information on how to freeze food safely and how long to keep it. The confusion seems to be based on the fact that few people understand how freezing protects food.

Foods in the freezer - are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers.

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