Quick Answers
Can I refreeze foods that are partially or completely thawed?
Good judgment is imperative when determining which foods
can or cannot be refrozen because safety is the ultimate
factor involved. In general: If foods are thawed but ice
crystals are still visible, food may be refrozen. If
foods are completely thawed and have warmed above room
temperature, foods should NOT be refrozen. Refreeze
vegetables ONLY if they contain plenty of ice crystals.
Uncooked meat and poultry that contain ice crystals may
be refrozen. When cooked, use in casseroles and similar
type dishes to mask any flavor changes. Texture will be
drier. Seafoods containing many ice crystals should be
cooked immediately - NEVER REFREEZE. Fruits and fruit
products can usually be refrozen without danger if they
still smell and taste good. Fruits are likely to ferment
if they have thawed and warmed up above 45 degrees F.
This doesn't make them harmful, but ruins their flavor
for eating uncooked. They may be used in cooking. Nuts,
breads, plain cakes and cookies may safely be refrozen.
Refreezing may mean some moisture loss. Creamed foods,
puddings and ice cream should all be discarded if they
have thawed. Do not refreeze. Quality of foods that are
refrozen is affected. Therefore, label these foods and
use them quickly.
NOTE: Defrosted low-acid foods - vegetables, shellfish, meat, poultry and precooked dishes - may be spoiled without having a distinct odor. If refrozen and cooked, they could be dangerous. DO NOT try to save such foods.
Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009
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