What To Do With Thawed Food

Following is information provided by Worth County Extension Agent, Blake Crabtree, regarding when it is safe to refreeze thawed foods.

Some thawed foods can be re-frozen. However, the texture will not be as good. Other foods may need to be discarded. Here are some guidelines:

Meat and Poultry: Re-freeze if the freezer temperature stays 40°F or below and if color and odor are good. Check each package, and discard any if signs of spoilage such as an off color or off odor are present. Discard any packages that are above 40°F (or at room temperature).

Vegetables: Re-freeze only if ice crystals are still present or if the freezer temperature is 40°F or below. Discard any packages that show signs of spoilage or that have reached room temperature.

Fruits: Re-freeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams, or preserves. Fruits survive thawing with the least damage to quality.

Shellfish and Cooked Foods: Re-freeze only if ice crystals are still present or the freezer is 40°F or below. If the temperature is above 40° F, throw these foods out.

Ice Cream: If partially thawed, throw it out. The texture of ice cream is not acceptable after thawing. If its temperature rises above 40°F, it could be unsafe.

Creamed Foods, Puddings and Cream Pies: Re-freeze only if freezer temperature is 40°F or below. Discard if the temperature is above 40°F.

Breads, Nuts, Doughnuts, Cookies and Cakes: These foods re-freeze better than most. They can be safely re-frozen if they show no signs of mold growth.