How to Defrost Food Safely?

For food safety, it is important to defrost it properly, especially if you run a food business. If you are a professional or a home cook, it’s your responsibility to know the food safety protocols related to defrosting. You have to take all steps properly to help prevent foodborne illness and train yourself in food safety.

Keeping food out to defrost at room temperature looks simple, easy, and captivating. However, this method of defrosting contains serious food hazards leading to bacterial growth and food poisoning.

Here are some defrosting procedures

In the Refrigerator

• The best way to defrost food is in the refrigerator, as the food will remain in the safe temperature zone and will not to the dangerous temperature which is five to sixty degrees, where bacteria can easily grow and multiply.
• To defrost, keep the temperature of the fridge below five degrees Celsius and place the items on the lowest shelves to prevent any dripping and contamination of other foods.
• Defrosting in the refrigerator can take a longer time, so plan. Frozen turkeys, can take some days to defrost as you have to allow at least 24 hours for every two to two and a half kilogram. Small items will take at least twelve hours to defrost.

In the Cold Water

• This is a faster method but needs more attention. The food must be in a plastic bag or leak-proof package. In case the bag leaks, microbes from the surroundings can contaminate the food. The meat flesh can absorb water, affecting the quality of food.
• You can place the tightly packed bag in cold tap water, and change the water after thirty minutes so the food defrosts. Small packets of poultry, meat, and seafood of half a kg weight take an hour or less to defrost.
• A packet of two to three kilograms may require two to three hours.
• To defrost turkeys in water, you need about thirty minutes per pound. After defrosting, cook the food immediately.
• Avoid refreezing foods after defrosting them.

Defrosting Foods with Microwave

• When defrosting food in a microwave, cook it immediately after defrosting as some areas of the food can get warmed and begin to cook during the defrosting process. It can bring the food to a “dangerous temperature zone”.
• Do not keep partially cooked food because any bacteria present can survive and, indeed, the food may provide optimum temperatures for bacterial growth.
• Either by conventional oven, or grilling, always cook food immediately after defrosting in the microwave.
• Always remember to not defrost in a plastic garbage bag, in your basement, garage, or car, on the porch, or outdoors. Doing this can leave your foods unsafe to eat.

·         Always use proper protocols to prevent illness.

• When you freeze food, this process does not kill bacteria, it only prevents bacterial growth. As food melts, bacteria can reactivate to reproduce. That’s why it’s essential to defrost food properly to ensure bacteria do not grow and cause food illnesses.
  Do not defrost food at room temperature. Also ensure that you fully defrosted the food before cooking, unless otherwise, the packaging states that the food item is designed to be cooked from frozen.
  You can learn about meat thermometers and their uses from https://cookingmo.com/how-to-use-a-meat-thermometer/