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| What may cause off-flavors, -colors, or -odors in thawed food? | to Top |
If these occur in vegetables, it may be due to action of enzymes. Review blanching procedure and times. These changes may also be the result of excessively long storage times, lack of pretreatment in fruits, poor packaging, fluctuating freezer temperatures, and storage above 0F (-18C). VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa.,, p. 104. After a power outage is the food safe? Do not open door of freezer first day of the outage. If power is only off for a few hours the food will remain frozen in a closed freezer. For extended outages, adding Dry Ice into the freezer is recommended.
If food because somewhat thawed but still contains ice crystals (determine by squeezing unopened package), it is safe to consume now or refreeze for later. If no ice icrystals are present, but all parts of the food are still below 40F (4C), it is safe to consume now or refreeze for later. Refrozen food may be of lesser quality when finally used. If it is a potentially hazardous food and warmed above 40F (4C), then discard is recommended for safety.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa.,, p. 104
Updated: Saturday, December 29, 2007.
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