Posted: 11/6/2015 5:26:30 PM EDT
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I bought a 28oz tub of green chili sauce w/pork. My problem is that I might only use four TB at a time. If I thaw this to portion into smaller containers or maybe even make "ice cubes" out of it should I bring it to temperature first to kill any bacteria that may have grown in that short time?
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The danger of re freezing increases when a portion of the item gets fairly warm in the defrosting method.
For instance a package of chicken left out on a warm day and the outside maybe reaches 80 degrees before the center thaws . I would toss your chile sauce in the refridgerater for a day or two until you can break it into smaller portions (ice cube tray possibly?) then re freeze |
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Quoted: The danger of re freezing increases when a portion of the item gets fairly warm in the defrosting method. For instance a package of chicken left out on a warm day and the outside maybe reaches 80 degrees before the center thaws . I would toss your chile sauce in the refridgerater for a day or two until you can break it into smaller portions (ice cube tray possibly?) then re freeze Agreed. The danger zone for food developing nasty bacteria is between 40F and 140F - you don't want to let food that is susceptible to bacterial growth stay in this zone. Letting your food defrost in the refrigerator will keep the food out of the danger zone while still allowing it to defrost. You won't have any worries re-freezing your smaller portions, just re-freeze as soon as possible after defrosting in the refrigerator. |
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Quoted:
Agreed. The danger zone for food developing nasty bacteria is between 40F and 140F - you don't want to let food that is susceptible to bacterial growth stay in this zone. Letting your food defrost in the refrigerator will keep the food out of the danger zone while still allowing it to defrost. You won't have any worries re-freezing your smaller portions, just re-freeze as soon as possible after defrosting in the refrigerator. Quoted:
Quoted:
The danger of re freezing increases when a portion of the item gets fairly warm in the defrosting method. For instance a package of chicken left out on a warm day and the outside maybe reaches 80 degrees before the center thaws . I would toss your chile sauce in the refridgerater for a day or two until you can break it into smaller portions (ice cube tray possibly?) then re freeze Agreed. The danger zone for food developing nasty bacteria is between 40F and 140F - you don't want to let food that is susceptible to bacterial growth stay in this zone. Letting your food defrost in the refrigerator will keep the food out of the danger zone while still allowing it to defrost. You won't have any worries re-freezing your smaller portions, just re-freeze as soon as possible after defrosting in the refrigerator. These two can write my HACCP plan any day.. Good advice here. |
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As said above, as long as you defrost properly (don't let the food rise above 40 degrees) there are no food safety concern with re-freezing.
The only concern with re-freezing would be a texture change. I'm not sure that the texture of your specific item matters or not, but generally just like freezing can make things "mushy", re-freezing them can make them even more mushy. This occurs because ice-crystals puncture cellular walls, the 2nd time ice-crystals form they will most certainly puncture a number of cellular walls that weren't punctured the first time... |