also how you cool the food, if you put the food in a well sealed cleaned container while over 75°C and keep covered while cooling and only open once you will consume the food will stay good for a lot longer than if you put it in a container when it’s already room temperature.
I’ve actually wondered about this. If you take a sealed container, freeze and thaw it again, shouldn’t it be sterile? So basically good for as long as the seal remains tight?
With some exceptions of course, the seal might not be tight at low temperatures, some bacteria can survive frost etc.
also how you cool the food, if you put the food in a well sealed cleaned container while over 75°C and keep covered while cooling and only open once you will consume the food will stay good for a lot longer than if you put it in a container when it’s already room temperature.
I’ve actually wondered about this. If you take a sealed container, freeze and thaw it again, shouldn’t it be sterile? So basically good for as long as the seal remains tight?
With some exceptions of course, the seal might not be tight at low temperatures, some bacteria can survive frost etc.
freezing does not kill most bacteria and molds, just halts them