Wednesday, March 6, 2013

March 6, National Frozen Food Day

Freezing is an effective form of food preservation because pathogens causing food spoilage are killed or do not grow very rapidly at reduced temperatures. However, freezing may only deactivate pathogens. Once  food starts to thaw pathogens can become active and cause food poisoning. It is important to follow proper procedures for thawing and cooking frozen foods. USDA provides detailed instructions on how to thaw and cook foods properly.

Foods may be preserved for several months by freezing. Long-term frozen storage requires a constant temperature of -18 °C (0 °F) or less, in order to maintain safety and quality. 

Frozen vs Fresh food
Moms are asked to evaluate the
taste of frozen vs fresh. 
Interesting findings.

Grocery Store Tour - 
Fresh, Frozen or Canned
Tour Guide: Mary Wilson, RD 

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