For Immediate Release: (Insert date)

Frozen Food Facts

What can you freeze? With the exceptions of canned foods or shell eggs, almost all foods can be placed in the freezer. However, sometimes the quality of food does not meet expectations after defrosting, even though the food remains safe. Examples of foods that do not freeze well include mayonnaise, cream sauce and lettuce. Raw meats and poultry maintain their quality longer than cooked meats due to moisture being lost during the cooking process.

Is frozen food safe? Food kept frozen at 0F. will always be safe. Only quality suffers with lengthy freezer storage. Freezing preserves food for extended periods because it prevents the growth of harmful microorganisms that cause spoilage and food borne illness. Store frozen foods at 0F. or lower to retain vitamin content, color, flavor and texture. The freezing process does not destroy nutrients. Meat and poultry products have little change in nutrient value during freezer storage.

Does freezing destroy bacteria and parasites? Freezing to 0F. inactivates any microbes - bacteria, yeasts, molds - present in the food. However, once thawed, these microbes can become active and multiply under the right conditions to levels that cause food borne illness. Therefore, these foods must be handled and thawed properly to prevent reproduction of microbes. Trichina and other parasites can be destroyed by sub-zero freezing temperatures under very strict government-supervised conditions. However, it is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy parasites and harmful microbes.

How do enzymes affect frozen food? Enzyme activity can lead to the deterioration of food quality. Enzymes present in animals, vegetables and fruits promote chemical reactions, such as ripening. Freezing only slows enzyme activity that takes place in foods. It does not halt these reactions that continue after harvest. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. Most vegetables that freeze well are low acid and require brief, partial cooking, called "blanching," to prevent deterioration. This can be done by partially cooking vegetables in boiling water or steam and then rapidly chilling prior to freezing. Consult a cookbook or contact your local UW Cooperative Extension Service office for more detailed instructions. .

Is it safe to freeze meat or poultry directly in its supermarket wrapping? Yes, but this type of wrap is permeable to air. Unless you plan to use the food in a month or two, over-wrap these packages for long-term storage using airtight heavy-duty foil, plastic wrap, freezer bags, or freezer paper. Freeze unopened vacuum packaging as is. Proper packaging helps maintain quality and prevent "freezer burn." Freezer burn does not make food unsafe, merely dry in spots. These grayish-brown leathery spots can be trimmed either before or after cooking.

Can foods be re-frozen without cooking? Yes, if they haven't been defrosted for too long. However, there may be a loss of quality due to moisture lost through defrosting. It is also safe to re-freeze the food after cooking. Source: Sherry Maston, Consumer Health Specialist, Platte County.

For more information contact (insert agency, name & phone number here) or check your University of Wyoming Cooperative Extension Service food and nutrition website at www.uwyo.edu/cesnutrition.

Wyoming Food Safety Coalition training members are from Department of Family and Consumer Sciences, University of Wyoming Cooperative Extension Service; Wyoming Department of Agriculture; and City/County Health Departments

The University of Wyoming and United States Department of Agriculture cooperating.
The University of Wyoming is an equal opportunity/affirmative action institution.

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