Is refrigerating the same as freezing?

Is refrigerating the same as freezing?

In the case of refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.

What does cook thoroughly?

What does “cook thoroughly” mean? Some processed or packaged foods are fully cooked and ready-to-eat. Other foods are not and may contain raw ingredients. If cooking instructions say “cook thoroughly” or “must be cooked,” or similar wording, follow the manufacturer’s cooking instructions.

How do you store raw meat in the fridge?

Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods and cause cross-contamination. When thawing meat in the refrigerator meat should be placed on a plate or in a container to prevent juices from contaminating other foods.

Is it OK to freeze food that says keep refrigerated?

When a product is labeled “Keep Refrigerated”, it does not mean you should put in the freezer. Some foods (including cheese) do not freeze well, and will suffer a degradation in texture or other problems.

What is the difference between freezing and deep freezing foods?

With freezing, the temperature of the food is decreased slowly, usually up to 24 hours. Deep freezing refers to a process where the food is exposed to a temperature from -30 °C to -50 °C so that the core of the product reaches -18 °C within an hour. Deep freezing is a method typically used in industrial settings.

What food needs to be cooked thoroughly?

Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria. In general, food should be cooked to a temperature of at least 75 °C or hotter.

Which shelf in fridge is coldest?

bottom shelves
Cold air sinks, so it collects at the bottom and, in a fridge freezer, the bottom shelves will be coldest. But in a fridge with an ice-making compartment at the top, it will be the top. Frost-free fridges circulate the air and have much more even temperature distribution.

How warm can meat get before it spoils?

Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” That’s why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours.