What is the reason for not being able to refreeze food after it has thawed?
2007-01-27 01:36:18 · 5 answers · asked by stavarondo 1 in Food & Drink ➔ Other - Food & Drink
because the bacteria is dormant in frozen food as soon as you start to defrost, the bacteria becomes active and starts to rot the food ... ... ...
2007-01-27 01:40:40 · answer #1 · answered by melark 5 · 1⤊ 0⤋
Typically it's just for the sake of quality. Food purchased frozen is "flash frozen" and once thawed, if refrozen, it will clump together and there's more opportunity for damage to the texture, especially on the surface of the food. This is also true with meat. While it is safe to eat, the texture might change so that it's less appealing. Some folks don't even notice... and meat that has been thawed and refrozen could certainly still be used without a problem in soups, stews and casseroles.
2007-01-27 01:41:11 · answer #2 · answered by thegirlwholovedbrains 6 · 0⤊ 0⤋
that's no longer real, in accordance to the U.S. nutrition secure practices and inspection provider. It says this: as quickly as nutrition is thawed interior the refrigerator, it is secure to refreeze it without cooking, besides the certainty that there could be a loss of top of the variety because of the moisture lost via defrosting. After cooking uncooked ingredients that have been earlier frozen, it is secure to freeze the cooked ingredients. If earlier cooked ingredients are thawed interior the refrigerator, you're able to refreeze the unused factor.
2016-11-27 21:56:51 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Bacteria is the reason. You can cook it and then refreeze it (cooking kills off bacteria)
2007-01-27 01:45:42 · answer #4 · answered by dawnee_babe 6 · 0⤊ 0⤋
throw it out.
2007-01-27 01:38:48 · answer #5 · answered by rita b 1 · 0⤊ 1⤋