Originally Posted by PonieGirl
I wouldn't refreeze any food, once thawed. It is very diffucult to be sure the temp while thawing has been kept low enough to prevent bacterial infection.
Just not a good practice.
bacterial infection???
Now i hear what you're saying, but I take meat out of the freezer all the time, thaw it, and end up putting it back because we made something different for dinner. Certainly I would not prepare any thawed meat that had been left out for more than an hour.
So what would cause contamination? When I thaw food for my fish, it's thaws at room temp, which takes about 20 minutes, I also soak it in food enhancer for 20 minutes. So the average cube sits out for almost an hour. Bacteria is present every where to some extent...
Have you experienced complications due to contaminated food?It is raw shrimp, so would the bacterial problem stem from not cooking the food??