Freezing Food
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Freezing keeps food safe by slowing the movement of molecules causing microbes to enter a dormant stage.
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Freezing food. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Besides the effect of lower temperatures on reaction rates freezing makes water less available for bacteria growth. Freezing is a common method of food preservation that slows both food decay and the growth of micro organisms. Learn to freeze packaged food in the most effective way possible.
Once the food is removed from the freezer and starts to thaw bacteria and other microbes will become active again and you run the risk of foodborne illness if the items are left out between 40 and 140of before being washed andor cooked. Freezing food when hot will only increase the temperature of the freezer and could cause other foods to start defrosting. However the way you package the food up makes all the difference when it comes to preserving flavor texture color and nutrient content. For best flavor and texture home frozen foods should be used within 6 to 9 months.
According to the usda freezing food renders bacteria and other microbes inactive thus preserving your food. Only refreeze food if youre cooking it in between. Since early times farmers fishermen and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food will expand the lifespan of your goods.
The method has been used for centuries in cold regions and a patent was issued in britain as early as 1842 for freezing food by immersion in an ice and salt brine. Freezing can be a convenient way to store extra food and cooked meals to be enjoyed at a later date. If you pop it in the freezer the bacteria survives and are more likely to reach. Freezing food slows down decomposition by turning residual moisture into ice inhibiting the growth of most bacterial species.
Freezing food preserves it from the time it is prepared to the time it is eaten. When food is thawed bacteria can mulitply quickly particularly at room temperature.
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