FREEZING FOODS

(Content provided by: Food Safety & Inspection Service, USDA, 1994)

Foods in the freezer -- are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it.

You can freeze almost any foods. Some exceptions are cans of foods or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it.

Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don't freeze well at all. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking.

Food stored constantly at 0° F will always be safe. Only the quality suffers with lengthy freezer storage. 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.

Freezing to 0° F inactivates any microbes -- bacteria, yeasts and molds - - present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Since they will then grow at about the same rate as microorganisms on fresh food, you must handle thawed items as you would any perishable. Thorough cooking will destroy bacteria.

Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. It is not recommended to rely on home freezing to destroy trichina. Thorough cooking will destroy all parasites.

Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, foods emerge tasting better than foods frozen near the end of their useful life. So freeze items you won't use quickly sooner rather than later. Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture.

The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.

Enzyme activity can lead to the deterioration of foods quality. Enzymes present in animals, vegetables and fruit promote chemical reactions, such as ripening. Freezing only slows the enzyme activity that takes place in foods. It does not halt these reactions which continue after harvesting. Enzyme activity does not harm frozen meats or fish and is neutralized by the acids in frozen fruits. But most vegetables that freeze well are low acid and require a brief, partial cooking to prevent deterioration. This is called "blanching." For successful freezing, blanch or partially cook vegetables in boiling water or in a microwave oven. Then rapidly chill the vegetables prior to freezing and storage. Consult a cookbook for timing.

Proper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze meat or poultry directly in its supermarket wrapping but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap these packages as you would any food for long-term storage using airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a plastic bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze foods from opened packages. It is not necessary to rinse meat and poultry before freezing. Freeze unopened vacuum packages as is. If you notice that a package has accidentally torn or has opened while food is in the freezer, it is still safe to use; merely overwrap or rewrap it.

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

Color changes can occur in frozen foods. The bright red color of meat as purchased usually turns dark or pale brown depending on its variety. This may be due to lack of oxygen, freezer burn or abnormally long storage.

Freezing doesn't usually cause color changes in poultry. However, the bones and the meat near them can become dark. Bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.

The dulling of color in frozen vegetables and cooked foods is usually the result of excessive drying due to improper packaging or over-lengthy storage.

Freeze food as fast as possible to maintain its quality. Rapid freezing prevents undesirable large ice crystals from forming throughout the product because the molecules don't have time to take their positions in the characteristic six-sided snowflake. Slow freezing creates large, disruptive ice crystals. During thawing, they damage the cells and dissolve emulsions. This causes meat to "drip"--lose juiciness. Emulsions such as mayonnaise or cream will separate and appear curdled.

Ideally, a food 2-inches thick should freeze completely in about 2 hours. If your home freezer has a "quick-freeze" shelf, use it. Never stack packages to be frozen. Instead, spread them out in one layer on various shelves, stacking them only after frozen solid.

If a refrigerator freezing compartment can't maintain zero degrees or if the door is opened frequently, use it for short-term food storage. Eat those foods as soon as possible for best quality. Use a free-standing freezer set at 0° F or below for long-term storage of frozen foods. And keep a thermometer in your freezing compartment or freezer to check the temperature.

Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of this document or see "A Quick Consumer Guide to Safe Food Handling" which lists optimum freezing times for best quality.

If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or be of high enough quality to serve alone but may be edible; use them to make soups or stews. Cook raw food and if you like the taste and texture, use it.

There are three safe ways to defrost food: in the refrigerator, in cold water or in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two. And large items like turkeys may take longer -- one day for each 5 pounds of weight.

For faster defrosting, place food in a leakproof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. After thawing, refrigerate the food until ready to use.

When microwave-defrosting food, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. And if previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion.

If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly.

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times the usual cooking time for food which has been thawed. Remember to discard any wrapping or absorbent paper from meat or poultry.

When cooking whole poultry, remove the giblet pack from the cavity as soon as you can loosen it. Cook the giblets separately. Read the label on USDA-inspected frozen meat and poultry products. Some, such as pre-stuffed whole birds, MUST be cooked from the frozen state to ensure a safely cooked product.

If there is a power outage, the freezer fails or if the freezer door has been left ajar by mistake, the food may still be safe to use. As long as a freezer with its door ajar is continuing to cool, the foods should stay safe overnight. If a repairman is on the way or it appears the power will be on soon, just don't open the freezer door.

A freezer full of food will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate meat and poultry items from other foods so if they begin to thaw, their juices won't drip onto other foods.

For short term power outages -- less than 6 hours -- leave the door closed until the power returns. If the power is off for more than 6 hours, you may want to put dry ice, block ice or bags of ice in the freezer, or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature.

If it's freezing outside or if there's snow on the ground, that might seem like a good place to keep food frozen until the power comes on. However, foods stored in the great outdoors are exposed to the sun, environmental contamination, roaming animals and birds. So keep food indoors.

To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals or is as cold as if it were in a refrigerator (40° F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing. Discard foods that have been warmer than 40° F for more than 2 hours. Discard any foods that have been contaminated by raw meat juices. Dispose of soft or melted ice cream for quality's sake.

Accidentally frozen cans, such as those left in a car or basement in sub-zero temperatures, can present health problems. If the cans are merely swollen -- and you are sure the swelling was caused by freezing -- the cans may still be usable. Let the can thaw in the refrigerator before opening. If the product doesn't look and/or smell normal, throw it out. DO NOT TASTE IT! However, if the product does look and/or smell normal, thoroughly cook the contents by boiling for 10 to 20 minutes right away. But if the seams have rusted or burst, throw the cans out immediately.

Shell eggs should not be frozen. If an egg accidentally freezes and the shell cracked during freezing, discard the egg. Keep an uncracked egg frozen until needed; then thaw in the refrigerator. It can be hard cooked successfully but other uses may be limited. That's because freezing causes the yolk to become thick and syrupy so it will not flow like an unfrozen yolk or blend very well with the egg white or other ingredients.

NOTE: Freezer storage is for quality only. Frozen foods remain safe indefinitely.

Bacon and Sausage 1 to 2

Casseroles 1 to 2

Egg whites or egg substitutes 12

Gravy, meat or poultry 2 to 3

Ham, Hotdogs and Lunchmeats 1 to 2

Meat, uncooked roasts 9

Meat, uncooked steaks or chops 4 to 6

Meat, uncooked ground 3 to 4

Meat, cooked 2 to 3

Poultry, uncooked whole 12

Poultry, uncooked parts 9

Poultry, uncooked giblets 3 to 4

Poultry, cooked 3 to 4

Soups and Stews 2 to 3

Wild game, uncooked 8 to 12

Foods That Do Not Freeze Well

(Content provided by: College of Agriculture, Home Economics & Allied Programs)

Follow these guidelines for avoiding freezer disasters. When in doubt store food in the refrigerator and consume within a few days.

Some foods just aren't suitable for freezing because of the changes that take place in the process.

Here are some foods that don't freeze well:

• Hard cooked egg whites become tough and rubbery. If you're planning to freeze egg whites in chicken salad sandwiches, for example, leave them out. Chop them finely or put them through a sieve.
• Mature Irish potatoes used in soups, stews or meat pies become spongy and unappetizing
• Salad greens lose crispness, so don't freeze them. Raw vegetables lose their crispness.
• Radishes, celery, cucumber and green onions become soft, but if you will use them only in cooking, this softness won't be a problem.
• Tomatoes become limp and watery. Tomatoes also change color and flavor but can be used for soups and stews.
• Raw apples and grapes become soft and mushy when they're frozen, and apples will also turn dark.
• Cream cheese becomes grainy and crumbly, but cream cheese freezes well when combined with cream, salad dressings or mayonnaise
• Pasteurized whipping cream separates on freezing, but the new ultra-pasteurized cream freezes well. Check the label. Pasteurized whipping cream can be whipped and frozen. Place dollops of whipped cream on a cookie sheet, freeze, remove from the cookie sheet and store in moisture-vapor-proof freezer bags.
• Don't freeze custard pies, cream puddings and pie fillings because they will weep and change texture.
• Large amounts of mayonnaise tend to separate during freezing and thawing. It's fine to freeze small amounts of mayonnaise in meat salads or when it's combined with whipped cream or cream cheese.
• Frozen pie meringues will be tough and will stick to freezer wrap.
• Cake icings made with egg whites (like boiled icings or seven minute icings) become frothy or weep when thawed.
• Don't try to freeze cream fillings because they will weep.
• Freezing fried foods is a problem too, with the exception of French fries and onion rings. Fried foods will lose their crispness and become rancid.
• NEVER freeze stuffing or dressing inside the cavity of raw or cooked poultry. You can freeze poultry and dressing separately, but when they're frozen together, they are highly susceptible to food poisoning.
• Macaroni, spaghetti and some rice have a warmed-over flavor and often are mushy.
• Fruit jelly in sandwiches may soak into the bread.
• Pepper, onions, cloves and synthetic vanilla become strong and bitter when used in frozen prepared food.
• Sauces tend to separate unless beaten or stirred when reheated.