Is it safe to refreeze food that has thawed? Specifically, I’m wondering about raw meat (chicken, ground beef, and steaks), cooked dishes (like stews and casseroles), and vegetables. Does it depend on how long the food was thawed, what temperature it reached while thawed, and whether it was thawed in the refrigerator versus at room temperature? Are there visual or olfactory cues I can rely on to determine if something is safe to refreeze, even if it technically thawed safely? And does refreezing affect the texture or quality of the food, even if it’s safe to eat? I’m trying to minimize food waste but also want to avoid getting sick.

Answer

Refreezing food that has thawed is generally not recommended unless specific safety guidelines are followed. The safety depends on how the food was thawed and how long it was thawed for.

Risks of Refreezing:

• Bacterial Growth: When food thaws, bacteria that were dormant can become active and multiply rapidly at temperatures between 40°F (4°C) and 140°F (60°C). Refreezing doesn’t kill these bacteria, and when the food thaws again, they will continue to multiply, potentially reaching unsafe levels that can cause foodborne illness.
• Loss of Quality: Refreezing can degrade the texture, flavor, and color of food. Ice crystals form during freezing and thawing, which can rupture cell walls in the food. This results in a mushy, watery, or dry texture after refreezing and thawing. The more times food is frozen and thawed, the greater the loss of quality.

When Refreezing is Considered Safe:

• Thawed in the Refrigerator: If food was thawed in the refrigerator at a safe temperature (40°F or below), it is generally safe to refreeze it within a day or two. The low temperature inhibits bacterial growth, giving a longer window for safe refreezing. However, keep in mind that the quality of the food may still be affected.
• Food Still Contains Ice Crystals: If the food has thawed but still contains ice crystals and feels refrigerator-cold, it is likely safe to refreeze. This indicates that the food hasn’t been exposed to temperatures that promote rapid bacterial growth for an extended period.
• Food Was Cooked After Thawing: If the food was completely thawed and then cooked to a safe internal temperature, it is safe to refreeze it. Cooking kills most harmful bacteria, making refreezing safer. However, note that each freeze-thaw cycle can still impact the quality of the food.
• Commercial Freezing: Commercially frozen foods that are partially thawed may be safely refrozen if they still contain ice crystals and have been handled properly.

Unsafe Situations:

• Thawed at Room Temperature: Food that has been thawed at room temperature for more than two hours should not be refrozen. This is because bacteria can multiply rapidly at room temperature, making the food unsafe to eat even after refreezing and subsequent cooking.
• Thawed in Cold Water for Too Long: If food was thawed in cold water and not cooked immediately, refreezing is not recommended if the thawing time exceeded two hours.
• Signs of Spoilage: Any food that shows signs of spoilage, such as an unpleasant odor, slimy texture, or discoloration, should not be refrozen, regardless of how it was thawed.

Best Practices:

• Plan Ahead: Plan your meals in advance to avoid thawing more food than you need.
• Portion Food: Freeze food in smaller portions so you only thaw what you will use at one time.
• Label and Date: Label all frozen food with the date it was frozen so you can keep track of how long it has been stored.
• Use a Thermometer: Use a food thermometer to ensure that food is cooked to a safe internal temperature.
• Err on the Side of Caution: If you are unsure whether food is safe to refreeze, it is always best to discard it to avoid the risk of foodborne illness.

USDA Guidelines:

The USDA states that you can refreeze thawed food that was thawed in the refrigerator, provided it didn’t thaw for longer than 1-2 days. However, the quality may suffer. It also states that food thawed in the microwave or in cold water should be cooked before refreezing. Food left at room temperature for more than two hours should be discarded.