Why Does Repeated Freezing & Thawing Increase Bacterial Growth in Meat?

Thawing and refreezing meat can do more than detract from the meat's taste and appearance. It can also encourage the growth of bacteria on the meat, making it a health risk for the consumer.

What Happens to Encourage Bacteria

When meat is frozen, its cells are damaged, which causes the nutrients on which bacteria feed to be released. While not all bacteria are harmful, many can cause illness.

Slow Freezing Versus Quick Freezing

Slow freezing causes large ice crystals to develop in the meat. Such crystals damage the cells, encouraging the growth of bacteria. Help your meat freeze as quickly as possible by not opening the freezer door frequently, which keeps the temperature more even.

Unintentional Thawing

When you put unfrozen meat into your freezer, make sure it is not in contact with any already frozen meat. Contact will cause the already frozen meat to thaw and refreeze.

Preserving Meat More Effectively

Burton Lundquist, a food-packaging consultant, suggests packaging meat before freezing it. Frozen meat is less flexible, creating air pockets and gaps during the packaging process. Packaging before the meat is frozen allows the packaging to make better contact with the meat, preserving it more effectively. Vacuum sealed bags made of polyethylene, rather than cellophane, are the most effective form of packaging, according to Lundquist.