Does Freezing Ground Beef Kill Bacteria
Many consumers, as well every bit professionals in the food service industry, believe that freezing food (for case, leftovers or food items not used or served in a restaurant) will kill off germs and bacteria. Plus, some believe that nutrient can stay in the freezer virtually indefinitely, although the sense of taste and texture of the nutrient may deteriorate over time, mainly due to ice crystal damage.
I of the many reasons why this is believed is because h2o in the food items is besides frozen. Germs and bacteria are dependent on moisture for their survival.
However, these assumptions can have dire health consequences. Freezing does not kill germs and bacteria. Instead, information technology essentially puts them into hibernation. They are inactive while the food is frozen and will "wake upwards" equally presently every bit the food thaws. And as the food thaws, so will the moisture, which ways the bacteria will have the moisture it needs to survive.
But there is more to the story. Refrozen nutrient has a higher risk of causing food poisoning, according to the Food Standards Agency, an contained government department serving parts of Wales, Ireland, and countries inside the European Wedlock. Often this is considering the leaner accept gone into a type of remission when frozen. Notwithstanding, once information technology is thawed, and especially if information technology is immune to stay at room temperatures, the bacteria return with a vengeance.
So how can we protect ourselves? Instead of freezing leftover or unused food times, does this hateful everything needs to be tossed out? Not necessarily.
"If y'all melt defrosted nutrient before freezing (for example, turning defrosted chicken into a chicken back-scratch), any harmful bugs will be killed off, making the food condom before freezing," says Lorna Rowswell, from the hygiene and microbiology team at the Food Standards Bureau. "[Further], whatsoever defrosted food can exist stored in the refrigerator for up to two days before it needs to be cooked or thrown away."
While these guidelines will serve both the consumer and professionals in the foodservice industry, those in the industry have much more at stake. They are preparing food items for hundreds, if not thousands of people. This means they must have extra precautions to ensure the food they set up is safety to swallow and gratis of harmful leaner.
This typically starts past monitoring temperatures in refrigerators and freezers. For instance, if food in the freezer is not stored at a low enough temperature, then germs and bacteria may continue growing, potentially making the nutrient particular even more than likely to cause illness or food poisoning.
Further, Rowswell says that defrosted food tin be stored in a fridge for up to two days before it must exist cooked or tossed away. But what if, once once more, our fridge is not keeping the nutrient cold enough to forbid spoilage? Instead of 2 days, the nutrient may be spoiled inside 24 hours or less.
This tin can happen even when the temperature settings of the freezer and fridge are fix to ensure food prophylactic. Because of this, we cannot depend on those settings, but need independent, continuous monitoring systems to ensure food is kept at the right temperature at all times.
Fortunately, Hawk Safety, which has just joined the DayMark Safety Systems family unit, provides technologies that track and ensure that temperatures in freezers and refrigerators are correct, keeping food safety. Using sensors, if temperatures drift outside a pre-defined temperature range, food service professionals are notified immediately, with alerts sent to one or more smartphones or calculator systems.
This protects health, prevents spoilage, and tin be a major price savings for the entire foodservice industry.
For more data on ways to keep food safe and salubrious, contact a DayMark representative at 800-517-0490.
Source: https://www.daymarksafety.com/news/does-freezing-food-kill-bacteria/
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