2007-09-05 02:49:05 · 6 answers · asked by gabrielenaccaratot11 1 in Food & Drink ➔ Other - Food & Drink
pathogenic bacteria only slow down during freezing, when you thaw food out you wake up the bacteria so massively increase the risk of food poisoning! don't do it!!!
2007-09-05 03:06:24 · answer #1 · answered by BRETT B 1 · 0⤊ 0⤋
When you freeze food in a home freezer it causes large ice crystals to form. These crystals tear at the cells of the food and release the liquid within, causing the food to become mushy. If you do this multiple times, it completly runis whatever you were trying to save in the first place.
Now if that wasnt bad enough, you also have to deal with bacteria and spores. Both of wich can make you sick or kill you. Freezing food can stop both of these from growing, but when you defrost the food, they grow again, and most people defrost food in a very bad way. (Leaving it on the counter to defrost!!!) The best way to defrost is in the fridge overnight, or longer. The fastest way is to place the item in a bowl of water, with water running very slowly into it, (to replace the water, and keep it moving, both in temp and to keep it clear) When the food is no longer frozen, it is once again free game for the things that can make you sick.
So all in all, freeze things in small batches, make it as flat with as much surface area as possible so it defrosts faster. And do not try to refreeze something.. its just not safe or tasty.
2007-09-05 03:47:53 · answer #2 · answered by servek1 2 · 1⤊ 0⤋
Hello:
Hi hun,unless you want to take a nice little vacation to your local hospital hooked up IV'S while you are having projectile vomiting and projectile diarrhea from food poisoning,I wouldn't refreeze something that has previously been frozen and then freeze it again. The bacterial growth would be off the charts and it is better to,"when in doubt,throw it out,"then to risk having a vacation at your local hospital where you would be sicker than a dog!
2007-09-05 03:43:18 · answer #3 · answered by Anonymous · 0⤊ 0⤋
In addition to the bacteria, freezing and thawing expands and contracts the molecules in the food. You will notice a significant amount of liquid loss in the food, making the texture much worse once you finally cook it.
2007-09-05 03:12:38 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Hey, I don't make the rules - it's like the guy above said - bacteria get unleashed, freezing it again will just delay them a bit...then they get mad when you wake them up for the second time after thawing and they will put the hurt on you.
2007-09-05 03:14:12 · answer #5 · answered by Anonymous · 1⤊ 0⤋
bacteria and germs
2007-09-05 03:16:08 · answer #6 · answered by Anonymous · 0⤊ 0⤋