As Allrecipes notes, this is the safest way to ensure it stays bacteria-free. The good news? If the takeout bug bites you while your meat is still in the refrigerator, you're in luck. While you can refreeze beef, it doesn't always mean you should. According to Southern Living , this beef won't be the tastiest, as the refreezing process can result in loss of moisture and a shift in texture. Soups, stews, and casseroles will be the best ideas for this meat — your cheeseburger will just have to wait.
So after being fully refrozen the product will have much more bacterias of each surviving frost-proof species than the original, possibly at a non-safe level. Of course it will be even worse next time, since bacterias follow an exponential growth I guess once they're not in the exponential phase anymore, it's way too late already….
So it seems not only the danger zone issue is hidden one wrongly assumes that once in the freezer, the food is not in the danger zone anymore, but it takes some time to freeze, depending on the size , but there are specific issues because of conditions generated by the freezing. On a side note, it's surprising how safety advices depend on the country I guess.
People on cooking. SE usually strongly advise to follow the US agencies "2 hours in danger zone" recommendation interesting to note that the quote on JYelton's answer mentions 4 hours instead of 2.
French European? Disclaimer : I'm no physician or food or health or food safety specialist, just reporting informations gathered on trustable IMO websites.
The answer depends on how the meat was thawed. If you read any of the health and safety documentation it tends to stipulate that meat thawed in a refrigerator can be safety refrozen. It's not dangerous but it significantly impacts the quality of the meat.
Most noticeably, it's ability to hold onto moisture. Frozen food should be consumed quickly after it is defrosted. Do this within 1 week after the first defrost and 24 hours after the second. Red meat is the fastest decaying food and it's already been frozen before getting into your freezer. A study indicates that refreezing food adds risks for contamination because freezing the meat ruptures the muscles in such a way that bacteria can travel from the surface to the interior.
Each additional thaw allows the bacteria to expand in areas normally not affected by the bacteria. Leaving for a trip, I bought frozen foods - vegetables and sausages - and kept them in a freezer bag on the train journey, imaging they would not unfreeze On arrival, I immediately refroze the defrosted foods, then cooked them properly and very thoroughly the next day, straight from the freezer the meat correctly thawed in a microwave and ate them straight away I had very bad food poisoning, tingling at the extremiites, trembling, and other syptoms, but, unfortunately, was unable to retch and get rid of the food that way.
I had to wait for it to pass. I spent a grisly few hours, and am convinced I survive because of an iron constitution : I am rarely ill, never suffer from food- poisoning, and eat all sorts of things which would flatten a mere mortal. Take it from me - whilst it may be possible to safely refreeze under certain conditions, don't risk it Sign up to join this community.
The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. How dangerous is it to refreeze meat that has been thawed? Ask Question. Asked 11 years, 4 months ago. Active 7 years, 11 months ago. Viewed k times.
Improve this question. Daniel Bingham Daniel Bingham 2, 9 9 gold badges 27 27 silver badges 34 34 bronze badges. I know this is an old question, but I just wanted to let you know that it helped me. We were affected by Sandy -- our power was out for two days. We had frozen bottles of water in our stand-alone freezer to keep it cold, and didn't open it.
When our power came back, the freezer's temperature display said it was only 34 degrees inside. So I know that my meat is safe, but could lose some texture. If the meat is raw, then follow the guidelines above. If the meat is already cooked, you will lose a lot of the texture and flavor if you thaw and refreeze it again, so we do not recommend refreezing cooked meat.
If you froze ground beef and thawed if safely in the refrigerator , then you can refreeze it. We do not recommend doing this more than once, as it will cause freezer burn and a loss of taste and texture when you cook the meat. As always, be sure to consult the USDA Guide to Freezing and Food Safety for the most updated information on freezing and refreezing meat, and always be sure to cook any meat to the USDA's safe minimal internal temperature.
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