Many people, when defrosting food, take out large pieces of meat, and after the meat has softened, they cut a portion sufficient for their meal and then put the remaining part back into the freezer. This is a habit that poses many risks.
Dr. Bui Thi Mai Huong from the National Institute of Nutrition states that in modern society, people are busy, and using frozen foods is an increasingly popular and convenient trend. Proper freezing and defrosting can still ensure the nutritional value and safety of food.
“For items like ground meat, to preserve it correctly, it should be divided into small portions sufficient for use and then frozen, which is much more convenient than freezing a large bowl, as it becomes very difficult to take out later,” Dr. Huong advises (Photo: H.Hai).
However, many people have improper habits of freezing and defrosting food, which lead to food spoilage and a decrease in nutritional quality.
“The most typical example is the habit of defrosting and then refreezing food,” Dr. Huong explains.
Many people, when freezing food, do not portion it out, but instead keep large chunks of meat or whole chickens/ducks. When they decide to use it, the food is frozen solid and cannot be easily divided.
Some people innocently leave food at room temperature for several hours or soak it in water. Once the food has softened, they cut enough for cooking and put the leftover portion back into the freezer.
“This is very dangerous because all defrosting processes carry the risk of allowing microorganisms to thrive in that food. Therefore, it is not advisable to refreeze food after it has been defrosted.
Moreover, after defrosting, if food is not quickly refrozen, it will lose moisture and its nutritional properties, meaning the food will no longer have the same nutritional content as before,” Dr. Huong warns.
Dr. Huong also points out many mistakes made by housewives when defrosting food, such as leaving it at room temperature for several hours or soaking it in water. This defrosting process increases the risk of bacteria growing stronger, leading to food becoming unsafe if not cooked thoroughly, causing the food to spoil from being left out too long.
According to the expert, housewives should prepare meals for the next day the night before. If planning to eat a certain type of food, take it from the freezer and place it in the refrigerator’s cool compartment to be prepared the next day.
This is a common and safe way to defrost food that many people typically apply. Poultry, fish, and ground meat that have been defrosted this way can be safely stored in the cool compartment for another 1-2 days before cooking.
It is important to note that when storing in the refrigerator’s cool compartment, it should be kept in a separate area, in a sealed container, and not mixed with cooked foods to avoid cross-contamination of bacteria, increasing the risk of food poisoning.
Alternatively, food can be taken directly from the freezer, and the microwave’s defrost function can be used to soften the food, making it easier to prepare. After defrosting, it should be cooked immediately to avoid leaving it out at room temperature, allowing bacteria to grow and multiply.
Before freezing food, everyone should wash the food thoroughly, drain it (or use paper towels to dry the food), then portion it appropriately, place it in containers for freezing for easier use later, ensuring the food remains fresh and maintains optimal nutrition.
