Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. It’s the heating of the food, which will destroy most of them. (Thawing is the process of taking a frozen product from frozen to a temperature (usually above 0degC) where there is no residual ice, i.e. “defrosting”. Thawing is often considered as simply the reversal of the freezing process.)
Below is the chart by US FDA, indicating the freezing and refrigeration time for various foods:
How is it different from normal PCOS? Polycystic ovary syndrome (PCOS) is not a disease but a combination of multiple diseases forming a syndrome. Adolescent PCOS is a difficult diagnosis to reach and start treatment thereafter. Nearly 6-18% of adolescent females are diagnosed with PCOS, with this proportion being just the tip of an iceberg. […]
Has it ever happened with you that you were in your bestest of moods and someone said negative things to you? As a result of which, you were disturbed, ruminating over it and fixated in those thoughts not for hours but for a few days altogether. These thoughts keep coming back and have divested you […]
Polycystic Ovary Syndrome – the most common problem that women are facing nowadays in every age group. There are many reasons for it and it leads to many issues too. But the CATCH here is that the issues and the causes are interdependent. While many may blame that the issues are because of PCOS, the […]