Consumers should be aware that frozen fruits and vegetables, just like fresh produce, can be contaminated with bacteria and viruses, experts say. Ultimately, it’s impossible to know if frozen fruits or vegetables were contaminated with viruses or bacteria prior to freezing, experts say.
Frozen fruits are generally safe to eat as long as they were frozen in a clean environment and were edible at the time of freezing. Frozen foods decline in edibility at a low rate, so frozen fruits may remain viable for far longer than they would otherwise, but they may go bad if kept for too long.
The CDC does not track whether outbreak-related foods are fresh or frozen, said Kate Foley, a spokesperson for the CDC.
The flash is a reminder that freezing does not necessarily make food safe to eat. Fruits and vegetables require no preservatives or additional ingredients once frozen, making freezing a healthy way to extend the shelf life of fresh produce.
Because most frozen fruits and vegetables are frozen shortly after harvest, they can fully ripen, meaning they are full of vitamins, minerals, and antioxidants, and freezing locks in many of their nutrients.
Some General Information on Frozen Fruits and Vegetables
Frozen fruits and vegetables last longer than fresh produce, are more affordable, and are just as nutritious as fresh fruits and vegetables. While frozen berries are used in cakes and other baked goods, they are also used in fruit salads or smoothies and have been linked to foodborne illness outbreaks. Freeze immediately within hours of harvest, these berries are just as nutritious as fresh. Frozen berries are a great alternative to these delicate and expensive fruits.
The downside is that fresh berries like blueberries are only available for a short time of the year and are tender. Frozen berries can be difficult to freeze-dry and heat treat below 85 °C (185 °F). Frozen berries are home to a variety of viruses and bacteria, many of which can survive freezing.
As mentioned above, bacteria, viruses and microorganisms can survive at low temperatures, including freezing. Freezing preserves the berries but generally does not kill viruses that can survive in cold temperatures. Once frozen, no bacteria can grow, but contrary to popular belief, freezing does not kill bacteria or viruses.
However, frozen vegetables contain less sugar and acid, making them more susceptible to bacterial growth than fruits. Frozen foods also have the same levels of vitamins and minerals as fresh foods, which may be slightly lower in some cases, but the differences are minimal.
Some Health Comparisons between Fresh and Frozen Foods
In fact, studies have shown that frozen fruits and vegetables can contain just as many vitamins, and sometimes more, than fresh ones. In fact, studies have shown that 66% of frozen foods contain more vitamin C and various antioxidants than fresh foods stored in the refrigerator for 3 days.
The aforementioned differences may be why frozen foods are just as nutritious or even superior to fresh, as confirmed by two new independent studies.
The good news is that, like fruits, frozen vegetables are usually harvested at their peak of ripeness, when they contain more nutrients than fresh produce, which is harvested in less mature and less dense areas. . longer during transport and storage.
Vegetables intended for industrial freezing are also harvested at their peak, but unlike fruits, they are blanched before freezing by exposing them to hot water at 90 to 95 degrees Fahrenheit, which destroys enzymes that cause discoloration, browning, and loss of flavor. .
Finally, when grapes, plums, blueberries, blackberries, and raspberries are frozen, the grapes may go through the same packaging process as syrups and sugars, or they may be freeze-dried. To use the berries as a side dish or eat them whole, thaw them for four to six hours so they’re still frozen but firm. For those looking to add frozen berries to smoothies, ice cream, or frozen yogurt, take the time to microwave the berries at least 30 minutes before serving.
Convenient Preparation Techniques for Frozen Fruits and Vegetables
Bring frozen fruit to a boil in the microwave, stir, and make sure the temperature reaches 212 degrees before using in recipes or re-freezing, especially when using these ingredients in foods served to the very young, the elderly, pregnant women, or people with compromised immune systems. system.
Check the core temperature of frozen foods with a digital thermometer to make sure they have reached the recommended core temperature.
Fruit is carefully processed and packaged by frozen food manufacturers to avoid foodborne infections. Frozen food manufacturers take great care to ensure that fruit is handled and packaged safely to prevent foodborne illness.
Best Practices for Selling Frozen Fruits
Retailers who sell imported frozen berries need to ensure that the berries they use come from trusted suppliers that use effective food safety management systems and comprehensive traceability systems. Yes, this issue only affects frozen imported berries and therefore does not apply to berries grown in your garden and frozen after harvest. There is no evidence that fresh Irish or imported berries are dangerous.
Fruits and vegetables are generally considered safe for most people, but some people may be allergic to certain foods, either fresh or frozen. Many people eat frozen fruit without cooking, such as when making smoothies, so the FDA took samples of the pathogen from frozen berries. Frozen berries are used as an ingredient in many foods and, like other foods, can be an important part of a healthy diet.
Commercially frozen foods require no washing, peeling, or chopping and cook quickly, making them a healthy and affordable food option. Because they usually last 3 months in the freezer, frozen options are less likely to go rancid than fresh options that can last a week or less, and should be good for a back pocket.
This finding can be explained by the fact that Poland is the largest producer of red currants in Europe, while Bulgaria is the main exporter of frozen blackberries.