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content will thaw first. Such foods are subject to fermentation and-or mold growth, both of which are easily detected.
Large chunks of food will stay frozen longer than smaller packages.
Some foods are more apt to contain spoilage organisms and the nutrients those organisms need to grow. Protein rich foods which are handled a lot in preparation are high risk foods, she said.
Smell the food if thawed. An off-odor may indicate spoilage. However, it can be spoiled and not have an offensive odor, she warned.
Foods, which are still partially frozen or which have thawed but remained cold, can be refrozen safely.
“If it is safe to eat, it is safe to refreeze,” she said, suggesting that those packages which were thawed be marked to find them and use them as soon as possible to prevent further loss of quality.
Refreezing the food may present a problem, the specialist continued. Most freezers have the capability of freezing only two to three
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