A lot of the questions I receive about food safety is about the safety of food that has been stored in a freezer. The recommendations often don't seem realistic when we are putting up a large amount of produce or have a beef butchered. The recommended storage length, is not based on food safety but on food quality.
Over a period of time the quality of food deteriorates in a freezer. Think about that carton of ice cream that you forgot about in the back of the freezer. The texture changes and it becomes a sticky rubbery mess. A freezer, especially a frost free one, removes the moisture from food over time.
The safety of food in a
freezer is always based on the fact that the food and the freezer has
been at zero degrees or below. If there has been a power outage and/or
the food has reached a temperature over 40 degrees at any time while in
the freezer, the safety of the food may be in question.
Freezer burn is an example of quality deterioration. Freezer burn is the result of
air coming into contact with the food while it’s in the freezer.
Usually there is a color change and dry spots develop on the food.
Freezer burn may just be dehydration or the food may also have an “off
flavor”. While it may not look or taste appetizing the food is
completely safe to eat. If the damaged area is small, it can be cut off
before or after cooking. If the damage is extensive the food may need
to be pitched.
To help keep frozen food from getting freezer burn, there are some fundamental tips:
Re-wrap meats when you come from the store. That
thin film found on grocery store meat is not thick enough to keep air
from getting in. For best quality rewrap meats with moisture and
vapor–proof wraps or bags. This is also a good time to separate the
food into serving-size pieces and remove foam containers to ease
defrosting and cooking in the future.
Not all bags are created equal. Don’t use “storage”
bags when you should be using “freezer” bags. Bread bags and plastic
bags from grocery stores are not moisture or vapor proof and will not
protect food in the freezer no matter how tight they are wrapped or how
many layers have been used.
Air is not your friend. Since air is the real
problem, make sure to squeeze as much air out of freezer bags and other
container as possible before putting the food into the freezer. Those
vacuum sealers do a good job of getting the air out when freezing foods.
Use freezer quality containers. Leftover margarine,
cottage cheese or sour cream containers are not designed for this
purpose and won’t do a good job of keeping that air out. Also, it is not
recommended that you reuse the plastic containers and trays that come
with microwaveable entrees. Use plastic containers or wide-mouth glass
jars specifically designed for the freezer.
Prevent FISH food. Make sure everything that goes
into the freezer gets labeled with its name and the date it was frozen.
Often food get stuffed into the back of the freezer and forgotten.
Develop a frozen food inventory and practice FIFO—First In-First Out. This will help prevent what food safety experts call FISH food—First In-Still Here.
If care is taken, the quality of frozen fresh foods like meat,
poultry, fresh fruits and vegetables will be good for a year. Precooked
foods and leftovers are best if eaten within three to four months.
Information for this article came from Is This Safe to Eat?
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