Safe Food Storage: Keeping Meats Safe During Storage and Thawing

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Did you know that if you don't thaw meat the right way, it can cause harmful bacterial growth? We all know how important it is to cook meats, poultry and fish to certain temperatures, but a lot of people don't understand the importance of thawing meat correctly. It's also super important that you store meats correctly, and the way that you store it can actually help out with thawing. If you follow these easy rules to storing and thawing meat, you'll find that it will last longer and taste better when you cook it.

Meat

Meat has different rules than poultry and fish, but the basic ideas are the same - we want to prevent the growth of harmful bacteria. Depending on when you plan to use the meat, your storage techniques will vary and the storage time makes a difference in the best ways to thaw. Here are some storage and thawing rules to follow for safe meat handling.

1. Storage – It is important to keep meat chilled to 40F degrees or lower to prevent the growth of bacteria. When you get home from the store, you should immediately put the meat away. Double check the temperature in your refrigerator to be sure it's between 35 and 40 degrees and that your freezer is at zero degrees or a little below.

If you plan on storing large amounts of meat, break it down into smaller portion sizes before freezing because this will make thawing easier. For instance, if you buy a 5 lb pack of ground beef, break it up into 1 lb packages to freeze. Otherwise, keep the meat in the original packaging if possible, and make sure there are no holes or perforations in the packaging. Most typical meats can be stored in the refrigerator for up to two days at the proper temperature. If you are not planning to use the meat before this time, you should freeze it. If you don't plan on using the meat within two months, over-wrap the package with a heavy-duty plastic wrap or put it into an acceptable freezer bag.

2. Thawing – The best way for meat to thaw is in the refrigerator. This does mean there is some prior planning on your part before cooking, but meat defrosted in the refrigerator can be refrozen before cooking; thawing any other way, make sure you cook the meat before freezing.

Meat can also be defrosted faster by putting it in a leak-proof plastic bag and submerging it in cold tap water. Do not use warm or hot water because this will cause the meat to start the bacterial growth before the cooking process begins. Thawing in the microwave is another acceptable way because, unlike soaking in warm water, the microwave thawing process happens quickly enough that no bacterial growth will occur.


Poultry

Poultry follows the same basic guidelines as meat, except for the maximum storage time. Uncooked chicken, turkey or fowl can be stored in the freezer for up to nine months if it's already cut up into parts, and whole birds can be stored for a year. For thawing, the best way to thaw is in the refrigerator or under cold tap water. It is not recommended to thaw poultry in the microwave due to salmonella growth.

Fish

Fish is a really tough item to store and keep fresh. If it's not stored right, it'll get that “fishy” smell that ends up overpowering all the other foods and seasonings when you cook it. To properly store fish, keep it in the original wrapper and give it plenty of room in the refrigerator so air can circulate around it. This let's the fish age properly without getting smelly. If you're not planning on cooking the fish within two days, wrap it tightly in moisture-proof freezer paper and store it in the freezer. Thaw in the refrigerator or in cold tap water.

Live shellfish should be refrigerated in lightly covered containers – not airtight. Inspect all live shellfish before cooking to make sure they are not damaged or dead. Here is a little hint, if the shell is tapped with your finger, a live shellfish should close up. Discard any shellfish if they die during the storage process or if their shells crack or break.

If you store and thaw meat correctly, you'll end up with the best tasting results AND avoid food poisoning. If you have any doubts about the safety of meat after storage, toss it out and get something fresh. Be sure to check the guidelines for other storage and thawing techniques listed on the USDA website and enjoy the best meat you have ever tasted.

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