Put a Freeze on Foodborne Illness
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
As more and more people prepare meals at home, it’s important to follow food safety guidelines when shopping, preparing and storing food. An estimated 48 million people suffer from foodborne illness every year, according to the CDC. While freezing food can slow the growth of harmful bacteria, it is not enough to completely protect against foodborne illness.
In addition to ensuring your freezer is set to a frigid 0°F, the USDA recommends these five tips to keep your frozen foods safe:
Wash Your Hands!
Handwashing is one of the most important methods to prevent the spread of viruses and bacteria. You should wash your hands for 20 seconds with warm water and soap, paying attention to the backs of your hands, fingernails, and in between your fingers.
Treat Frozen Foods Like Raw Foods
Check the package label for phrases such as “Cook and Serve,” “Ready to Cook,” and “Oven Ready.” Cook all frozen foods to the appropriate internal temperature.
Use a Food Thermometer
The ONLY way to ensure foods are cooked to the correct internal temperature is to use a properly calibrated food thermometer. For meat, poultry, and seafood that was frozen raw, be sure to cook to the corresponding temperature. Frozen foods that are labeled “Fully Cooked” or “Pre-Cooked,” such as frozen dinners, should be treated as leftovers and heated to 165°F.
Check out the FoodSafety.gov Safe Minimum Cooking Temperatures Chart for the appropriate cooking temperature for your frozen food.
Because freezing does not kill harmful bacteria, there is still a risk of cross-contamination, which is the transfer of harmful bacteria from one food or surface to another. Wash your hands and sanitize your countertops and surfaces after handling frozen foods.
Frozen produce being used for chilled dishes, like salads, should still be cooked to an internal temperature of 165°F. You can prepare these items ahead of time so they have time to chill in the refrigerator before being added to your dish.
Stay Up-to-Date on Food Recalls
Check your freezer periodically for recalled foods and discard or return to the store of purchase when possible. Visit the Food Safety website for current recall information.