FOOD TECHNOLOGY

Detailed explanation-1: -Myth: Freezing foods kills harmful bacteria that can cause foodborne illness. Fact: Bacteria can survive freezing temperatures. Freezing isn’t a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply.

Detailed explanation-2: -It is important to remember that freezing food does not kill any harmful bacteria in food and that they may be revived as food defrosts.

Detailed explanation-3: -However, they later found that permanently frozen environments contain a lot of living microbes! Some of these microbes were found to have adapted in special ways (over a long period of time) to survive in the snow and ice. These microbes are called psychrophiles, which means “cold-loving” in Greek.

Detailed explanation-4: -Freezing foods to 0 degrees F. is recommended for best quality. Freezing stops the growth of microorganisms; however, it does not sterilize foods or destroy the organisms that cause spoilage. A few organisms may die, but once thawed to warmer temperatures, these organisms can quickly multiply.

Detailed explanation-5: -The only way to kill bacteria by temperature is by cooking food at temperatures of 165 degrees or more. Bacteria also die in highly acidic environments like pickle juice.