But that doesn’t mean you should cram your freezer with food for the apocalypse. Freezers rely on fans to blow cool air around food and don’t work as well in a crowded environment, Schneider explains. “If you over-cram a fridge or freezer, you reduce airflow and things don’t cool down fast enough.”
What are the best safety practices when thawing food?
As a rule of thumb, thawing should be as quick and even as possible to prevent bacterial growth. The FDA recommends three main methods of thawing: in the refrigerator, in cold water, or in the microwave. Anything thawed in cold water or the microwave should be cooked immediately, and foods should never be left to thaw at room temperature, even on the countertop.
“The reason is that when you defrost the meat, you don’t want to heat it on the outside while keeping it cold on the inside,” says Schneider. That would mean the outside would reach a temperature range that favors bacterial growth while the inside continues to thaw. He suggests using a cold water bath to defrost food at a consistent temperature that avoids that “danger zone.”
If time is not an issue, refrigerators are ideal for thawing at a safe, consistent temperature, according to the FDA. However, they add, “If you need an item immediately, cook foods from frozen instead.”
Is it safe to defrost food and then refreeze it?
Experts say caution should be taken when thawing and refreezing. Every time you thaw an item, it enters the “dangerous” temperature zone where microbes can start to grow and produce toxins.
