We have all been there – standing in front of the refrigerator, realizing that a piece of meat or fish, bought just a few days ago, is reaching its expiration date today. To avoid wasting food, the obvious solution seems to be to put it in the freezer. But is it really safe to freeze food on the day of its expiration? A virologist explains the science behind this common practice.
Freezing Food on Its Expiration Date: What You Need to Know
When you have ingredients approaching their expiration date, freezing them may seem like a quick fix. But is it the best approach? According to Dr. Océane Sorel, a virologist known for sharing health tips on social media, it is possible to freeze food on the day of its expiration, but that is not the ideal scenario.
Dr. Sorel compares the freezing process to pressing the “pause” button on bacterial growth. Freezing temporarily halts bacterial activity, but once the food is thawed, the bacteria can pick up where they left off. Bacteria are still present, and although freezing slows them down, it does not kill them. For this reason, Dr. Sorel suggests that it’s better to freeze items as soon as you bring them home after purchasing them rather than waiting until the last minute.
The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) also supports this view. They recommend freezing food immediately after purchase or preparation, rather than waiting until the expiration date to freeze it. Home freezing, typically at temperatures around -18°C, can stop bacterial growth, but many microorganisms survive the freezing process. Therefore, it is crucial to act earlier in the food’s life cycle to ensure safety.
Thawing Food: Best Practices to Follow
Once you have frozen your food, knowing how to thaw it properly is just as important. According to Dr. Sorel, it is essential to consume thawed food quickly – preferably within three days. The reason is that when food freezes, ice crystals form inside the structure, slightly damaging its texture. As it thaws, bacteria can exploit this damage to access the nutrients they need, which can lead to foodborne illnesses.
When thawing, it is crucial to follow proper procedures to minimize risks. ANSES outlines a few key guidelines:
- Always thaw in the refrigerator, in the microwave (using the defrost setting), or cook food directly without thawing first.
- Never leave food to thaw at room temperature. As Dr. Sorel warns, the outer layer of the food can warm up quickly, reaching temperatures where bacteria thrive, thereby increasing the risk of contamination.
In summary, although freezing food on its expiration date may seem like an effective way to save it, it is always safer to freeze food earlier in its life cycle. And when thawing, be sure to follow safe procedures to avoid foodborne risks.
The next time you are about to freeze food on its expiration date, consider the potential risks. Freezing earlier in the process and following appropriate thawing techniques can help you maintain the safety of your food while reducing the chances of food poisoning. Stay mindful of these practices, and you will make the best use of your groceries without compromising your health.
Naturally curious, Jules Nova is a blogger who writes from the heart. He enjoys diving into topics that challenge, inspire wonder, or provoke thought. His writing blends personal insights, culture, life tips, and gentle poetic touches.
