You can freeze almost any food. Some exceptions are canned food or eggs in shells. Are Frozen Food Safe and Healthy. Being able to freeze food and being pleased with the quality after defrosting are two different things.
When it comes to preparing and serving a quick meal, nothing beats the convenience of frozen foods. They fit nicely in your freezer, keep for a long time, and they’re so easy to prepare. Stocking up on frozen foods can also be a great way to save money if you buy them when they’re on sale. And of course, you can also freeze fresh perishable foods to keep them longer, which is a great way to cut down on waste.
Some foods simply don’t freeze well. 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.
The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage. So Freezing doesn’t affect the calorie count, the fiber content, or the amounts of minerals.
It can make a difference with a few vitamins, such as folate and vitamin C. But, most of the nutritional value will be maintained after freezing.
Freezing doesn’t change the amount of fat, protein, carbohydrates or sugar either. 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.
Freshness and quality at the time of freezing affect the condition of frozen foods. If frozen at peak quality, thawed 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.
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 food.
Trichina and other parasites can be destroyed by sub-zero freezing temperatures. However, very strict government-supervised conditions must be met. Home freezing cannot be relied upon to destroy trichina. Thorough cooking, however, will destroy all parasites.
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.
So the bottom line is frozen foods are safe and healthy to eat..
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Article credit: USDA.GOV