2007-01-03 05:28:40 · 4 answers · asked by IJM 2 in Food & Drink ➔ Other - Food & Drink
Basically because when it's thawing even more bacteria builds up on it and can be potentially dangerous - anytime food is at room temperature bacteria is building up on it - freezing only stops the process or slows it down - it doesn't actually kill the bacteria so if you refreeze thawed food it increases the risk
2007-01-05 09:16:49 · answer #1 · answered by Eamon A 2 · 0⤊ 0⤋
Don't know why they say that as I've been doing it for years and never had a problem.
I just make sure that I cook everything properly.
I'll probably get beaten up and slagged off by the Health & Safety "ooooh we must abolish all risks" brigade, but I'm just being honest.
Proper cooking kills bacteria.
And I don't wipe my surfaces with an antibacterial spray either.
And I use wooden chopping boards.
2007-01-07 16:25:16 · answer #2 · answered by Hilary Y 3 · 0⤊ 0⤋
Because you will loose all the vitamins and when you recook it you will eat only filling your stoach without any benefits
2007-01-07 15:07:57 · answer #3 · answered by montathra 4 · 0⤊ 0⤋
that is what i want to know
2007-01-10 15:42:00 · answer #4 · answered by sodgirl6763 4 · 0⤊ 0⤋