Your fridge may appear harmless as it quietly hums away in a kitchen corner. But beware of the potential bacteria and food hazards that lie within.
Every year, over develop food poisoning. Incorrectly defrosting and refrigerating animal-based proteins could cause bacteria to grow and, if consumed, a foodbourne illness may occur.
So here’s the lowdown on refreezing myths, defrosting truths and correct fridge etiquette to help you make the most of the meat, eggs and dairy in your fridge.
Myth: You can’t safely refreeze raw chicken
issued by the shows that 76 per cent of Australians think it’s dangerous to refreeze raw chicken that’s been defrosted in the fridge. As it turns out, this belief is wrong.
“While it’s absolutely the case that you need to take care with the way you defrost raw chicken, if it has been properly defrosted in the fridge it’s quite safe to refreeze,” FSIC chair, Cathy Moir, says.
“As long as the raw chicken, or any other frozen food has been safely defrosted in a fridge running at 5°C or below, it is perfectly food-safe to refreeze and use at a later date.”
While it’s absolutely the case that you need to take care with the way you defrost raw chicken, if it has been properly defrosted in the fridge it’s quite safe to refreeze.
How about refreezing other proteins?
FSIC tells SBS this advice applies to all other meats including turkey, duck, goose, beef, and deli meats.
The organisation adds that raw eggs can also be frozen and later safely defrosted if the white and yolk are whisked together first then safely stored.
confirms that milk can be frozen for up to three months. “All you need to do is pour a little out of your plastic bottle or cardboard carton, to allow for expansion, and then put it in the freezer,” Dairy Australia's site reads.
Myth: You can defrost meat on the kitchen bench if the weather is cool
Defrosting any kind of meat should only ever be done in the fridge – not out on the kitchen sink top.
Deputy executive director of the , Kylie Hewson, tells SBS the best place to defrost meat is on the lower shelves of the fridge, as it’s the coolest part of the appliance.
“This is the safest way to defrost poultry meats and all other meats because defrosting at temperatures higher than those of the fridge will allow any bacteria that might be on the meat, to grow.”
Frozen milk and raw scrambled eggs should also only be thawed out in the fridge as well.
Myth: If you defrost meat safely, you’ve got time to use it
Once you defrost your meat, the clock will be ticking. FSIC says that the time needed to defrost animal proteins in the fridge will depend on the quantity and type. But also estimates that a chicken breast or single piece of meat will take around 24 hours to defrost in the fridge at 5°C, while a large frozen turkey may take multiple days.
But after the protein in question has been defrosted, you’ve got to use it, provided the fridge is still running at 5°C.
Myth: Always keep your eggs in the fridge’s ‘egg compartment’
FSIC communication director Lydia Buchtmann, says it’s preferable to place eggs inside the fridge – not in the door – so they remain at a constant temperature of 5°C or below.
Buchtmann also recommends keeping eggs in their cardboard carton so they will stay fresher for longer. “If you leave your eggs in the carton they came in, you will also have constant access to their use-by-date,” Buchtmann explains. “On the rare occasion that there’s a food recall on eggs, then you will also have the batch number on hand.”
If it’s any longer than four hours it should be thrown out.
Myth: It’s always safe to refrigerate or freeze cooked leftovers
While it’s pretty safe to eat leftovers that have been popped in the fridge or freezer soon after cooking, it’s not safe to refrigerate or freeze cooked food that’s been sitting out on the dinner table for a while.
“Food that has been cooked should be put into the fridge or freezer within two hours of being cooked to minimise the chances of bacteria landing on the food and starting to grow,” says Hewson. “If it’s any longer than four hours it should be thrown out.”
Hewson explains that if food is served hot (that is, steaming), bacteria won’t start to grow until the temperature drops below 60°C (when the dish stops visibly steaming).
She recommends that home cooks start their two-hour mental timer from the time the dish stops steaming. However, if it’s a hot day, it may be best to put all unused food into the fridge as soon as possible, just to be safe.
