You can cook the food and then freeze the fully cooked food. The couple of times I have had a freezer die on me (or had children leave the door open to the point of a complete thaw, the vegetables were mush and a loss.) One of those times, I may have sat down and cried. Now, for those dealing with completely thawed freezers, it is NOT safe to refreeze. If your deep freeze was left ajar for several days, you are correct most of the food is a total loss. I hope the freezer is the type that shuts off while the door is ajar, so there wasn’t a lot of unnecessary wear on the unit.
My true concern is for the motor of your freezer. It is unlikely that it thawed completely and refroze. There’s very little chance that your meat is a total loss. If your freezer door was left ajar for a few hours and some foods partially thawed, not fully, these partially thawed foods are almost certainly safe to use. coli came rolling down the pike on romaine lettuce.ĭoes anyone else remember when Taco Bell used to serve green onions? No, just me? Fine. They weren’t as smug after the recalls for E. I’m just noting this because a vegetarian friend of mine was rather smug about not being affected by a beef recall. However, do not freak out.Ĭontamination is much LESS likely in frozen vegetables, as they have to be blanched before freezing. Just as an FYI, vegetables can also harbor bacteria. Cooking doesn’t destroy the toxins produced by some bacteria, here’s looking at you staph… /tips hat like Humphrey Bogart coli and Salmonella that you want to avoid. Then, during the next thaw cycle, the bacteria have another chance to multiply, it’s a case of exponential growth where we aren’t starting anywhere close to zero. The scenario you are looking to avoid is reaching a point where bacteria have had a chance to multiply quickly and then refreeze, which doesn’t necessarily kill all bacteria. If the frozen vegetables are mushy toss them, don’t try to save them. While the same goes for your vegetables, their quality will likely have taken a turn for the worse. If your meat hasn’t reached more than 40☏, it is still safe to cook and eat. I have good news and bad news, depending on whether or not you’ve already thrown everything out.Īll of the food in your freezer is fine to cook or refreeze as long as ice crystals are still present. Must I throw out the ten tons of french fries and corn on the cob? And yes, I’ve invested in a freezer door lock with a padlock to guard against future freezer-related mishaps.ĭo you know when your kid got that popsicle? A day ago, two days three?
I know not to eat the meat products since I am not sure if they thawed and refroze, but what about the veggies?
#Know your meme crack open a cold one full#
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