Hi @malueli69

freezing, is a method of food preservation, which consists of subjecting them to a very low temperature, so that they are preserved in good condition until their consumption. The freezing temperature reached by most domestic freezers is -18ºC or even lower, which guarantees the correct conservation of frozen foods. At this temperature, the altering processes slow down and the microbial activity stops, so that the frozen food can be stored safely, much longer than in the refrigerator.

During thawing, the microorganisms that had stopped their activity during freezing, will resume their activity again. If the thawed food is refrozen, the microbial activity will stop again, but the microbial population will be higher than before the first thawing. By the time the food is thawed a second time, the microbial activity will resume again but starting from a larger population, so that the food thawed a second time can be dangerous to health.

So that the defrosting of a food does not pose a health risk, it must be done in the refrigerator. If the thawing is done in the refrigerator, and slowly, the microbial activity will develop much more slowly than if the thawing is done at room temperature.

in some cases the possibility of freezing a defrosted food is contemplated again, if the defrosting was carried out slowly and in the refrigerator. However, given the complexity of executing this practice in a completely safe way, the most advisable thing, in case of wanting to freeze an already thawed food, is to cook the food completely before refreezing it.

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