Refreezing Foods
    Footnotes

    “Refreezing Foods,” Ensign, July 1979, 66

    Refreezing Foods

    “In general, if a food is safe to eat, it is safe to refreeze.” So states the Consumer and Food Economics Institute, U.S. Department of Agriculture. They advise that it is safe to refreeze foods that have thawed if they still contain ice crystals or are still cold (about 40° F.) and have been held no longer than a day or two at refrigerator temperature after thawing.

    Of course, thawed ground meat, poultry, or fish that is off-color or has an off-odor should not be refrozen, nor should it be eaten. And thawed ice cream should not be refrozen. (Do not taste food of questionable odor or color; simply throw it out. It may be dangerous.)

    Refreezing does make foods less tasty and nutritious, particularly fruits, vegetables, and prepared foods. The loss in taste and nutrition in red meats, however, is less than in other foods. Refrozen food should be used as soon as possible to preserve its eating quality. (“Keeping Food Safe to Eat,” Home and Garden Bulletin no. 162)