I have a habit of freezing processed food, both to save money and to make it convenient for later use. Is this harmful to my health? (Hang, 35 years old, Hanoi )
Reply:
Freezing slows down spoilage and keeps food safe by preventing the growth of microorganisms. For busy people, freezing processed foods is a practical, time-saving way to prepare varied, delicious, nutritious meals.
Most cooked foods can be frozen in the refrigerator, including meat, fish, and vegetables. Cooked foods should be refrigerated within 2 hours of cooking or one hour if exposed to outside temperatures above 32 degrees Celsius.
Freezing times will vary depending on the type of food. For example, the freezing times of some processed foods are as follows:
Processed pork: 2-3 months
Poultry: 4 months
Fish: 2-4 months
Soups, stews: 2-3 months.
To freeze properly, keep food fresh and not spoiled, you should note that the freezer is usually set at -18 degrees Celsius or lower, wrap food tightly, avoid putting hot food in the refrigerator because this increases the temperature of the refrigerator, causing negative effects on surrounding foods, you should wait for the food to cool completely before putting it in the refrigerator.
Divide frozen food into small portions for easy defrosting and take out just the right amount when using.
Do not place raw food next to cooked food to avoid cross-contamination. Thawed food should be used up immediately and should not be put back in the freezer to avoid food poisoning.
Dr. Ho Mai Huong
Vietnam Institute of Applied Medicine
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