Freezing food is something we all commonly do, with the purpose of preserving raw or even already cooked foods for a longer period of time, so that all their nutritional and organoleptic characteristics (i.e., shape, color, odor and taste) remain intact, which at such low temperatures become much less palatable for the proliferation of various bacteria.
However, in the opposite process of thawing, many people make the mistake of thawing food at room temperature, thinking that this “stresses” the food less and is therefore safer.
This is not correct, because bacteria grow and multiply very quickly at our common room temperatures; therefore, leaving food at room temperature for a long time can make it a favorable breeding ground for them, this is especially the case for foods such as meat and fish.
These bacteria that develop on food can then produce toxins that are not removed by simple cooking, and as a result, if ingested then in large quantities can cause us gastrointestinal disorders or diseases.
Therefore, the safest way to thaw food is to move it from the freezer, which usually has temperatures around -15°C, to the refrigerator (around 5°C), so that the temperature is high enough for it to thaw, but at the same time is not too high to allow bacteria to develop on it.
The critical aspect of doing this, however, is that the thawing time will be much longer, we should remember to move our food, half a day or even the day before, depending on the size of the food.
An equally good and much quicker alternative can be to defrost food using the microwave program, but be careful to set the time parameters correctly so as not to overheat the food.
The information reported on Salusfy.com is for informational purposes only and has no claim or purpose in any way to replace the opinion of a doctor and / or a specialist.
They are not intended to diagnose, treat, cure or prevent any disease. It is also important to consult with your doctor about potential interactions or other possible complications before using any product.
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