FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Defrost it in a tub of warm water
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Cook it frozen, it’s okay!
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Defrost it on a countertop
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Defrost it in the refrigerator
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Detailed explanation-1: -When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature-at 40 °F or below. There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Detailed explanation-2: -Always place raw meat or fish on a plate or tray to defrost at the bottom of the fridge, to catch the juices. Make sure food is thoroughly reheated and piping hot before serving.
Detailed explanation-3: -1. Defrost Meat: Refrigerator Method 10 to 24 hours. In the refrigerator overnight: this is by far the safest way to thaw meat but not the quickest method for sure. By keeping the meat at a constant 40°F or lower (4.4°C ), the frozen meat will slowly and safely defrost overnight.
Detailed explanation-4: -While foods are in the process of thawing in the refrigerator (40 °F or less), they remain safe. After thawing, use ground meats, poultry, and fish within one or two additional days, and use beef, pork, lamb or veal (roasts, steaks, or chops) within three to five days.