As Christmas cooking gets under way for some, others are still at the defrosting stage with their frozen goods. However, kitchen experts have issued a major warning around common habits and “tricks” for defrosting food that could actually be more of a recipe for food poisoning than anything else.
Food poisoning is caused by bacteria such as listeria and salmonella which can survive for months frozen and die when properly cooked, usually at temperatures over 65 degrees Celsius. Leaving food out between 5 degrees and 60 degrees for too long can be dangerous as it allows the bacteria to multiply quickly, according to the Plumbworld specialists who cautioned: “Improper defrosting isn’t just a minor mistake—it’s a health risk that could turn your joyous holiday meals into a nightmare.”
Emphasising the “importance of a safe and functional kitchen during the festive season”, the experts warned people to avoid common defrost methods that allow bacteria to thrive in this “danger zone”. This includes leaving food to defrost at room temperature. The experts warned: “This creates the perfect environment for harmful bacteria to thrive, particularly in meats and dairy-based dishes.”
Additionally, refreezing food that has been partially or defrosted can increase the risk of contamination as some bacteria may have started to develop and multiply during the thawing process and will only speed up this process the next time it is defrosted. Instead, the experts recommended taking some simple, forward-planning steps ahead of Christmas dinners and to safeguard your Christmas leftovers.
Starting off, the experts recommended putting frozen food into the fridge to defrost. This method takes a lot longer than at room temperature but keeps the temperature low enough to prevent bacteria from growing. Similarly, you can put the food in sealed bags and submerge it in cold water.
The water will need to be changed roughly every 30 minutes to maintain a safe cold temperature but this method will be faster than leaving the food in the fridge. You could also use a microwave if defrosting small, even portions but the experts warned: “Be sure to cook it immediately after thawing to kill any bacteria that may have begun to grow.”