Reheating mince.... how many times?
Discussion
Sorry for the boring post but cant seem to find an answer to this.
Got some mince from the butchers and cooked up a chilli yesterday morning.
Put it into the fridge when it had cooled down and then re-heated it last night for dinner. Got quite a bit left over and am wondering - is it now safe to freeze and re-heat again or is that taking a chance?
TIA
Got some mince from the butchers and cooked up a chilli yesterday morning.
Put it into the fridge when it had cooled down and then re-heated it last night for dinner. Got quite a bit left over and am wondering - is it now safe to freeze and re-heat again or is that taking a chance?
TIA
cslgirl said:
I usually would as I have been brought up on out of date food and have an iron gut (only last month at dinner round my mum & dads I noticed the horseradish was best before 2005!) but im nearly 4 months pregnant so had better not risk it.
You're right, don't risk it if you're pregnant (congrat btw 
) My husband always seems to have an iron gut but for some reason re-heated mince from frozen always gives him a funny tum.Chances are the mince had been frozen before you purchased it.
It is never good practice to re-heat food more than once, also some bacteria can withstand high temperatures so your best bet (for what it costs) is to bin it.
The legal limit to heat food stuffs too used to be 65 degrees C that may have changed now but the reason for this was because most bacteria will stop multiplying and also be killed at this temperature.
The Temperature Danger Zone used to be between 8 and 65 degrees C, but as i said earlier that may well have changed now.
Freezing the food does not kill bacteria it makes it lie dormant until the temperature gets to a suitable level for it to start multiplying, so it you reheat more that once there is a higher chance of larger amounts of bacteria to give you the trotts.
It is never good practice to re-heat food more than once, also some bacteria can withstand high temperatures so your best bet (for what it costs) is to bin it.
The legal limit to heat food stuffs too used to be 65 degrees C that may have changed now but the reason for this was because most bacteria will stop multiplying and also be killed at this temperature.
The Temperature Danger Zone used to be between 8 and 65 degrees C, but as i said earlier that may well have changed now.
Freezing the food does not kill bacteria it makes it lie dormant until the temperature gets to a suitable level for it to start multiplying, so it you reheat more that once there is a higher chance of larger amounts of bacteria to give you the trotts.
littlegreenfairy said:
Isn't it the case that you can freeze something again so long as its in a different state, but never the same state twice...
ie, previously frozen raw chicken can be cooked and then frozen in a cooked state.
Thats the rules we follow at work, but we can only heat twice, then it goes in binie, previously frozen raw chicken can be cooked and then frozen in a cooked state.
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