why is it bad to refreeze meat after thawing it?
In: 170
As the meat reaches room temperature, it hits the optimum levels for bacteria to grow and reproduce on the food. The ceiling is around 78c, get your food hotter than that and it kills the majority of bacteria on it. However, if you dont cool it quickly and safely enough, I.e. if you leave some food out for a couple of hours and then fridge or freeze it, you’ll have given the bacteria that time to grow and reproduce and then as the food begins the chill, that bacteria then becomes dormant. When you then go to eat the food again, it warms up and the bacteria begins to “wake up” again.
The danger zone is room temperature, its prime breeding conditions for bacteria on food. The only way to make the food safe is to hit 78c.
Source: Used to be a chef in England. We had to renew our food safety certification every two years.
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