Jonathan Wilhoite Blog: Millions Wasted Due To Food Safety Confusion

Tuesday, July 5, 2016

Millions Wasted Due To Food Safety Confusion

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This food safety confusion according to the Food Safety Agency of the UK is the result of what seems to be a misconception about food storage and preservation that has been the practice of many, if not most people.

Food safety confusion on frozen food

The FSA, in a recent survey, found that of 1300 participants 43 percent believe that food items could only be frozen on the very day that it was purchased, otherwise, it may be unsafe to eat if left on an unfrozen state any longer than that.

Also, 38 percent of them believe that food stored in the freezer could become unsafe for consumption, which could lead to many misconceptions about wasting food away rather than get sick from eating it.

The FSA, as the government agency responsible for the providing guidance to the public on food safety and hygiene, reminds that food can be safe even if frozen until its ‘best before’ date.

This is also part of the information written down in the agency’s publication to educate the public. It also points out that even if food taste or texture is affected by damage from ice crystals, it stays safe for very long periods of time in its frozen state.

Food gets to spoil the same way as it were fresh once it defrosts.

How safe is it to freeze food?

While many bacteria types survive freezing temperatures, they become inactive or dormant when frozen due to the lack of water and low temperature. The warmer the environment, the more active they become.

It is best to defrost the food slowly be placing it inside the chiller overnight to prevent the risk of bacteria multiplying in the food. Do not thaw food by putting it under running water or left out in room temperature as it may expose it to more bacteria.

Food spoils the same was as it were fresh once it is thawed and can be stored inside the fridge for up to 24 hours before it needs to be cooked or it should be disposed properly.

Food that is re-frozen is more likely to cause food poisoning due to bacteria contamination that may result from the initial defrosting. So avoid defrosting food not meant to be cooked right away. You can refreeze foods once it has been cooked and cook in a way that it does not spoil easily.

Public awareness and education is currently being undertaken by the FSA through linkages with educational institutions and other government agencies to campaign for the programs that will prevent more food safety confusion among the public and prevent undue waste in the near future.

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from NUTRITION CLUB CANADA http://nutritionclub.ca/food-safety-confusion/amp/