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When Food Has Thawed

You may refreeze some foods safely if they still contain ice crystals or if they have been kept at 40 degrees F or below. If the temperature has been above 40 F for more than 2 hours, throw food away.
  • Foods that cannot be refrozen but are safe to use may be cooked or canned immediately.
  • Cook thawed frozen foods and frozen dinners immediately if they are still cold (less than 40 degrees). If any foods have an offensive or questionable odor, do not eat.
  • Treat completely thawed foods as follows:
    • Fruits – Refreeze fruits if they smell good. Fruit that is beginning to ferment is safe to eat but will have an off flavor. Such fruit could be used in cooking.
    • Vegetables – Do not refreeze thawed vegetables. Bacteria in these foods multiply rapidly. Spoilage my
      begin before bad odors develop. Such spoilage may be very toxic. Refreeze vegetables only if ice crystals remain throughout the package. If you question the condition of any vegetables, throw them out.
    • Meat and poultry – Examine each package of thawed meat or poultry. If meat has been above 40 degrees F for more than two hours, discard.
    • Fish and shellfish – These are extremely perishable. Do not refreeze unless ice crystals remain throughout the package. Seafood may be spoiled, even if it has no offensive odor.
    • Ice cream – Do not refreeze melted ice cream.
    • Do not refreeze frozen dinners that have thawed
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