Freezing Food
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Freezing is a common method of food preservation that slows both food decay and the growth of micro organisms.
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Freezing food preserves it from the time it is prepared to the time it is eaten.
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Freezing food. Besides the effect of lower temperatures on reaction rates freezing makes water less available for bacteria growth. When food is thawed bacteria can mulitply quickly particularly at room temperature. Freezing can be a convenient way to store extra food and cooked meals to be enjoyed at a later date. Freezing food slows down decomposition by turning residual moisture into ice inhibiting the growth of most bacterial species.
Only refreeze food if youre cooking it in between. If you pop it in the freezer the bacteria survives and are more likely to reach. However the way you package the food up makes all the difference when it comes to preserving flavor texture color and nutrient content. Freezing food when hot will only increase the temperature of the freezer and could cause other foods to start defrosting.
The method has been used for centuries in cold regions and a patent was issued in britain as early as 1842 for freezing food by immersion in an ice and salt brine. Since early times farmers fishermen and trappers have preserved grains and produce in unheated buildings during the winter season. Learn to freeze packaged food in the most effective way possible. Freezing keeps food safe by slowing the movement of molecules causing microbes to enter a dormant stage.
Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. For best flavor and texture home frozen foods should be used within 6 to 9 months. According to the usda freezing food renders bacteria and other microbes inactive thus preserving your food. Freezing retards the growth of microorganisms and enzymes that cause food spoilage.
Freezing food will expand the lifespan of your goods. Let all food reach room temperature before freezing.
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