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Joined: Aug 2004
Posts: 22,315
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Joined: Aug 2004
Posts: 22,315 |
Ive been doing this for years, re-freezing food etc after its been in the car too long, or iv had it in the fridge etc, and im generally one of the healthiest people around (other than my silly lips lol) bar congenital conditions, which don't actually affect me.
So why does all food say once defrosted/thawed, it should not be frozen again.
I understand the logic behind the rule for meat and fish, but pastry and vegetables I can't work out.
Having said that though, it would'nt be the first time id re-frozen meat products, in fact I have done it quite a lot over the years.
Should I be dead by now? Or is this just another "red tape" rule, the same as BBE dates and Use By dates, where the chances are so low of it affecting you in any way, its not even worth thinking about, they just say it so they can't be held liable/to be arses.
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Joined: Aug 2009
Posts: 288
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Posts: 288 |
Because when its refrozen then heated, more moisture is lost and generally makes things taste different to how they 'should' be eaten/enjoyed
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Joined: Aug 2004
Posts: 22,315
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Joined: Aug 2004
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So its not generally unsafe then? This is what people suggest when I have asked in the past. Cheers!
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Joined: Aug 2008
Posts: 19,446
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Joined: Aug 2008
Posts: 19,446 |
Germs in frozen food are dorment not dead. So you defrost it and they multiply over time esp in room temp. Freeze again- more dormant germs Defrost again-lots more germs to multiply.
Last edited by RUDEBOX; 13th Oct 2009 5:21pm. Reason: Missed out 'key' word
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Joined: Aug 2004
Posts: 22,315
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So my body is immune to germs then?
How about if the food is very well cooked (I never undercook anything), does this minimise the risk?
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Joined: Aug 2008
Posts: 19,446
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Posts: 19,446 |
Prob minimises it a bit. As you say its on packaging to protect manufacturs arses. Imagine tho takin home quiches from a buffet (leftovers). Cooked-frozen-defrosted-left to sweat in a room for 5-6 hours- rescued-refrozen-defrosted. Its gotta be minging, even if it tastes ok?!
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Joined: Jul 2008
Posts: 14,344 Likes: 19
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Posts: 14,344 Likes: 19 |
Different bacteria multiply at different temperatures, there is a particular band around 5C to 10C that some real nasties can multiply at an alarming rate. The more time the food spends in this temperature band the higher the risk.
If you are lucky the bacteria aren't there to multiply, but if they are there, even in extremely small quantities then there is a major risk of firing in all directions if they are given conditions that allow them to multiply significantly.
The reason for the temperature band is sometimes due to the balance between different bacteria where there is a predator/prey balance. Change the growth rate of one and the self-controlled balance stops working, permitting the growth of the prey bacteria.
We don't do charity in Germany, we pay taxes. Charity is a failure of governments' responsibilities - Henning Wehn https://ddue.uk
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Gaza
by diggingdeeper - 29th Oct 2023 9:28am
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Xbox
by TudorBlue - 3rd Mar 2024 8:48pm
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