The Smart Way Processing Frozen Food

Last Updated on Tuesday, 17 November 2009 02:16 Written by Natural Health Team Tuesday, 17 November 2009 02:16

In this era, food producers are required to meet consumer desires that require fast food. But be careful, behind the convenience of the foods, it could be a boomerang for the consumer.

A food company in New York in May as reported by the New York Times was forced to take back their products after 15,000 people suspected of poisoning due to salmonella bacteria that comes from ‘frozen pie’ products made by the company.

The company doubt emerges as a laboratory test performed on these products, and the results are there is no bacteria found in the products. The company later concluded that, the level of frozen food safety begins to decline when it fell into the hands of consumers.

As quoted from healthy, Saturday (18/7/2009), consumer food safety risks can not be guaranteed 100% by the company. Companies can only promise a product remains safe while you are within the expected conditions. For that the important instructions that should included in each products must be readable by the consumers, because not all consumers are ‘smart’ read.

Especially for frozen food, there are some things that must be considered, such as how to safely store the products, to withdraw and limit the storage in the refrigerator. Each food product has a water content. This water is a medium for bacteria to grow, the place for chemical reactions and enzyme activity.

In the frozen food products, water content had diminished due to freezing and automatically bacteria can not grow too. However, storage the products at improper temperature can cause bacteria to grow and if consumed can cause poisoning.

Ideally, frozen foods should be stored at minus -40 degrees Celsius, if you want to stay safe. However, every product has a different storage advice. Therefore, always look at the suggestions and also read the expiry date on product packaging.

To melt (defrost) frozen foods also need a special technique, but the point is not to diluted product (thawing) in a warm room temperature, because bacteria easily grow.

The simplest technique is to melt in the refrigerator, which is transferred from the freezer to the bottom of each stage, until the product is slowly softened. Another way is to put them in plastic, then soaked in cold water given ice, but not until more than 2 hours because the bacteria will develop quickly.

Following the presentation of the product is suggested effective measures to avoid the dangers of frozen food products. Therefore, being a smart consumer by familiarize with frozen storage and proper food presentation.

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