Frozen Food Facts: Debunking Common Myths

When handled correctly, refreezing thawed food is generally safe. Foods that have been thawed in the refrigerator and not at room temperature can be refrozen. However, if food has been thawed on the counter, it should not be refrozen and may need to be discarded due to the risk of bacterial growth.

FREMONT, CA: For convenient frozen meals and storing foods for later use, the freezer often serves as the ultimate destination. When individuals know what they are looking for or properly freeze their food initially, the freezer can become a source of culinary delight. However, there are some fundamental frozen food misconceptions that need to be dispelled. Here are some of the most common frozen food myths and why they should be abandoned:

Myth: Fresh food is healthier than frozen food.

Reality: While fresh food is typically considered the best option, frozen food can be equally nutritious, if not more so. Often, fresh fruits and vegetables are harvested before they fully ripen, then endure days, or even weeks, of transportation and storage before reaching the consumer's plate. During this time, they can lose significant amounts of nutrients. In contrast, frozen food, when harvested at peak ripeness, is promptly flash-frozen, preserving its nutritional content. A 2013 study by the University of Georgia found that frozen and fresh produce are nutritionally equivalent on the day of purchase, but after refrigeration, fresh produce had significantly lower levels of vitamins A, C, and folate after five days.

Myth: Frozen food expires.

Reality: Contrary to popular belief, frozen food can be stored indefinitely at 0°F or below, according to FoodSafety.gov. However, proper storage practices are crucial to maintaining quality over time.

Myth: It's not safe to refreeze previously frozen food.

Reality: When handled correctly, refreezing thawed food is generally safe. Foods that have been thawed in the refrigerator and not at room temperature can be refrozen. However, if food has been thawed on the counter, it should not be refrozen and may need to be discarded due to the risk of bacterial growth. Food left in the "danger zone" (between 40°F and 140°F) for more than two hours can harbor harmful bacteria such as salmonella and E. coli.

While refreezing can occasionally affect texture and flavor, proper handling and storage techniques can help minimize these issues.