Saed News: Freezing is a common method for preserving meat, but a major mistake that many women make when freezing it can lead to numerous problems.
According to the Family Magazine section of Saed News, many of you may love eating red meat and include it in most of your meals—but there are some important points you need to keep in mind, especially when it comes to freezing red meat. That’s why we’ve decided to share information from the Centers for Disease Control and Prevention (CDC) about common mistakes in freezing meat.
Never Freeze Meat Without Cutting It First
If you’re going to put meat in the freezer or refrigerator, be sure to cut it into pieces first. Never freeze cooked meat either. It’s best to cut the meat into chunks—relatively large is fine—but never freeze a whole, uncut piece.
Meat Should Be at a Specific Temperature
If you plan to freeze leftover red meat, it’s recommended that the freezer be at 40°F (about 4°C) or lower. The reason is that the colder the temperature, the more effectively it prevents the growth of bacteria. So, ensure your freezer is cold enough.
Be Careful with Bacteria and Store Meat Properly
Consuming red meat contaminated with bacteria can cause serious illnesses. Harmful bacteria such as E. coli and Salmonella may be present in red meat. That’s why it’s crucial to store and freeze meat properly. If these bacteria enter the body, they can lead to severe issues such as diarrhea, urinary tract infections, respiratory problems, or even blood infections.
You need to be very cautious.
Some people already have underlying health conditions or weakened immune systems, or may be pregnant. These groups are at even greater risk if exposed to such bacteria, which can pose a life-threatening danger. Food poisoning from these bacteria may present with symptoms like dehydration, excessive thirst, dry mouth, dizziness, lightheadedness, or dark-colored urine.
Do Not Store Cooked Meat for Too Long
Cooked meat should never be stored in the refrigerator for extended periods. Likewise, avoid freezing it. The longer it’s stored, the more harmful it becomes. The maximum time cooked meat can safely be stored is one week at 40°F (4°C) in the refrigerator. Beyond that, it’s unsafe to keep cooked meat in the fridge or freezer.
