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:
Akshay Chopra is a renowned fitness professional, a speaker , a writer and the owner of Indias research based platform, Werstupid. He has been transforming lives, and has addressed many a people with motivational words. Known as the Encyclopaedia of Fitness Industry, his knowledge is unparalleled.
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