Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site shark.UUCP Path: utzoo!watmath!clyde!floyd!vax135!cornell!uw-beaver!tektronix!orca!shark!hutch From: hutch@shark.UUCP (Stephen Hutchison) Newsgroups: net.med Subject: Re: Is it okay to refreeze meat? Message-ID: <573@shark.UUCP> Date: Wed, 29-Feb-84 12:58:39 EST Article-I.D.: shark.573 Posted: Wed Feb 29 12:58:39 1984 Date-Received: Sat, 3-Mar-84 10:20:14 EST References: <245@heurikon.UUCP> Organization: Tektronix, Wilsonville OR Lines: 15Frozen meat which has thawed and then been refrozen is subject to freezer burn, which makes it tougher, drier, and can give it a funny taste. If it reaches room temperature, it can start to culture salmonella, and any other lovely bacteria which it picked up in handling and packing. When it refreezes, these bacteria will continue to grow but at a slower rate. Therefore, the time it is safe to store the meat is reduced by some random amount. No, home irradiation to kill the bacteria is NOT advised. Hutch