Can meat become contaminated if thawed multiple times?

Answer:

Thawed meat that is not cooked immediately can spoil and become an ideal environment for bacteria to grow. Additionally, food that is thawed and then refrozen multiple times can lose nutrients, increase the risk of contamination, and the meat may no longer be fresh or could even deteriorate in quality.

A piece of meat on top of ice. Illustration photo by Unsplash

To ensure safety, meat should only be frozen once and cooked immediately after thawing, avoiding refreezing. You can use a microwave to thaw it at an appropriate temperature or place the meat in the refrigerator to thaw slowly. Be careful not to let the water from the meat bag spill out. Any unused portion should not be put outside and promptly put back into the freezer. Do not store meat together with vegetables or other foods.

Meat should be tightly wrapped in plastic bags to prevent nutrient loss. Avoid using hot water as it can damage the meat and create favorable conditions for bacterial growth.

However, you should not store any foods, including meat, in the refrigerator for too long, as it can easily develop toxins. Foods should be divided into individual containers or bags to store separately. Cleaning the refrigerator regularly is also advised to prevent bacterial contamination.

Dr. Nguyen Thuy Linh

Head of the Department of Nutrition and Dietetics, Hanoi Medical University Hospital