Sure you ever tried to put to thaw meat or chicken for dinner and you forgot, abortion and all day you left on the table until you came on the night of your work. It probably has happened to you but, check Are you sure you consume for food esos?
The answer is NO. Meats, poultry and other foods should be kept at a suitable temperature while thawing. Foods are safe while they are frozen, but when they begin to reach a temperature higher than 5 ° C the bacteria were present before freezing can begin to multiply.
There are three safe ways to thaw food: in the refrigerator, in cold water and in the microwave.
Thaw in the refrigerator
The key to using this method is to plan ahead, since it is a long time. Even small amounts of food like a chicken or beef 2 kilograms, require a full day to thaw. To use this form of thawing keep in mind that:
- Some areas of your refrigerator can keep food colder than other.
- Foods defrosted in the refrigerator can be refrozen without cooking, although they may lose some of its quality.
Thaw in cold water
It is faster than refrigerator thawing, but more attention should be paid, as the food must be in a package or resealable plastic bag, without any leakage. Foods thawed by the cold water method should be cooked before refreezing.
Thaw in the microwave
Foods should be cooked almost immediately- after thawing in the microwave, because some areas of the food may be hot or have started cooking, being able to have reached the optimum temperature for growth of bacteria.
Remember to never defrost food at room temperature on the kitchen stops. This method can make your meals prove unsafe to consume.
Lic. Sandra Villarreal, MP1138
Area of Nutrition, La Posada del Qenti