Crosswords1 min ago
Defrosting Bacon And It Thawed Now I Want To Defrost Again ?
14 Answers
i bought heaps of bacon and sausages, took them out of freezer yesterday but i cannot eat them all and dont know what to make with them , about half kilo.
can it be defrosted again today ?
can it be defrosted again today ?
Answers
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The problem with bacteria is two-fold.
Firstly, some bacteria can double their number in as little as 30 minutes. For the sake of argument, let's say the doubling takes an hour or more. If it is a particularly thick chunk of meat, it will take X amount of time fir the cook to consider it fully thawed. For most of that duration, the outer surface will have been above zero degrees and surface bacteria can start multiplying. Biological systems work twice as fast for every 10°C rise in temperature.
Refreezing requires a second thaw session which only doubles the time available for surface bacteria to multiply further. If there are enough, a handful may escape high temperatures and stomach conditions and cause food poisoning.
Secondly, with botulism, the problem is that the botulin toxin is not destroyed by cooking temperatures, even when the bacteria are. So long as the meat has a continuous history of storage at under 5°C (hint: the boot of your car breaches that specification, albeit briefly) then you should be okay.
Thawing in the fridge may take ages but at least it doesn't mean the surface of the meat reaches kitchen temperature.
In summary: a second thaw extends the incubation time for whatever is on it. If you have handled the meat with bare skin, bear this in mind. Left long enough I have seen refridgerated meat develop surface colonies even though the packaging is unbroken, so the bugs get onto the meat at the factory, afaic.
Firstly, some bacteria can double their number in as little as 30 minutes. For the sake of argument, let's say the doubling takes an hour or more. If it is a particularly thick chunk of meat, it will take X amount of time fir the cook to consider it fully thawed. For most of that duration, the outer surface will have been above zero degrees and surface bacteria can start multiplying. Biological systems work twice as fast for every 10°C rise in temperature.
Refreezing requires a second thaw session which only doubles the time available for surface bacteria to multiply further. If there are enough, a handful may escape high temperatures and stomach conditions and cause food poisoning.
Secondly, with botulism, the problem is that the botulin toxin is not destroyed by cooking temperatures, even when the bacteria are. So long as the meat has a continuous history of storage at under 5°C (hint: the boot of your car breaches that specification, albeit briefly) then you should be okay.
Thawing in the fridge may take ages but at least it doesn't mean the surface of the meat reaches kitchen temperature.
In summary: a second thaw extends the incubation time for whatever is on it. If you have handled the meat with bare skin, bear this in mind. Left long enough I have seen refridgerated meat develop surface colonies even though the packaging is unbroken, so the bugs get onto the meat at the factory, afaic.
@Ric.ror
You can't have read Old_Geezer's linked article then? Freezing makes bacteria go "dormant". It doesn't kill them
Cooking will kill bacteria on the outside of a chicken, for example, but the body cavity's inside surface might only reach 30-40C, which is ideal incubation temperature - rapid multiplication. A bit of under-cooked breast meat, from next to the ribs and who knows what toxins have migrated into it?
If it's a rolled up slab, the core or the cylindrical roast might barely get to 80C. In getting there, it might have spent 30+minutes at a nice incubation temperature. The bacteria will be all dead by the end of cooking but more or them would have been produced. Mostly harmless but…
As mentioned above, botulin toxin is just a molecule and it does not break down at typical cooking temperatures. Wherever the bacteria was, even on the well-crisped outer areas, there will be traces of toxin. Needless to say, freezing does nothing to change its properties.
You can't have read Old_Geezer's linked article then? Freezing makes bacteria go "dormant". It doesn't kill them
Cooking will kill bacteria on the outside of a chicken, for example, but the body cavity's inside surface might only reach 30-40C, which is ideal incubation temperature - rapid multiplication. A bit of under-cooked breast meat, from next to the ribs and who knows what toxins have migrated into it?
If it's a rolled up slab, the core or the cylindrical roast might barely get to 80C. In getting there, it might have spent 30+minutes at a nice incubation temperature. The bacteria will be all dead by the end of cooking but more or them would have been produced. Mostly harmless but…
As mentioned above, botulin toxin is just a molecule and it does not break down at typical cooking temperatures. Wherever the bacteria was, even on the well-crisped outer areas, there will be traces of toxin. Needless to say, freezing does nothing to change its properties.
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