Monday, October 22, 2012

Thawing Frozen Foods Safely

Submitted by Denise of BOAH (From FightBac.Org)

One of the advantages of freezing foods at or below 0 °F is that they can be preserved indefinitely. But, once the food begins to thaw in temperatures warmer than 40 °F, bacteria can multiply rapidly and the food can become unsafe to eat.  

Before preparing frozen meat, poultry, seafood, or frozen fruits, thaw them using one of these methods:  
1.      In the refrigerator - never at room temperature or in warm water 
2.      Under cool, running water (less than 70°F) as long as the food is small enough to be thawed in under two hours.
3.      In a microwave, if the food is going to be cooked immediately or use a microwave for thawing fruits that will be served with some ice crystals remaining.

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