SAEDNEWS: Freezing is a common method for preserving meat, but several significant mistakes can lead to various problems.
According to Saeed News Family Magazine, many people enjoy red meat and use it frequently in their meals, but there are important considerations to keep in mind, especially when freezing red meat. Here, we share insights from the Centers for Disease Control and Prevention (CDC) about common mistakes made when freezing meat.
Before freezing meat, it is essential to cut it into pieces. Freezing whole, uncut pieces or cooked meat can lead to improper preservation. Instead, cut the meat into reasonably large chunks before placing it in the freezer.
When freezing leftover red meat, ensure that your freezer maintains a temperature of at least 40 degrees Fahrenheit or higher. This helps prevent bacterial growth, keeping the meat safe for consumption.
Consuming red meat contaminated with bacteria can cause severe illnesses. Bacteria such as E. coli and Salmonella can be present in red meat, so it's crucial to store and freeze it correctly. If these bacteria enter the body, they can lead to serious issues like diarrhea, urinary infections, respiratory diseases, and blood infections.
Special care should be taken if someone in your household has a pre-existing condition, a weakened immune system, or is pregnant, as they are at higher risk of severe illness from bacterial contamination. Symptoms of bacterial infection include dehydration, excessive thirst, dry mouth, dizziness, lightheadedness, or dark urine.
Cooked meat should not be stored in the refrigerator for an extended period. Additionally, avoid freezing cooked meat. The longer you store cooked meat, the more its harmful effects increase. The maximum time to keep cooked meat is one week at 40 degrees Fahrenheit in the refrigerator. Beyond that, it is unsafe to store cooked meat in the freezer or refrigerator.
These guidelines can help ensure the safe and effective freezing of meat, preventing potential health risks associated with improper storage.
