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Improperly thawed mince can breed bacteria like E. coli and salmonella. Thaw mince in the refrigerator, or use the microwave or cold water, but do not refreeze. Thawed mince should be cooked immediately.
Many people choose to store excess mince, or ground beef, in the freezer for later use. While freezing mince is a good way to prevent food waste, it’s important to note that improper thawing technique can provide a breeding ground for bacteria like E. coli and salmonella, which can make those who eat mince very ill. With a few simple tips for thawing mince, however, you can avoid these safety issues. First, if possible, allow plenty of time for the mince to thaw so it can be done in the refrigerator. If there is not enough time to thaw frozen mince in the refrigerator, use the microwave or cold water, but note that mince that has been thawed using these methods cannot be refrozen.
Perhaps the best tip for thawing mince is to allow plenty of thawing time so it can be done in the refrigerator. Because the growth rate of most food bacteria accelerates at temperatures above 40 degrees Fahrenheit (4.4 degrees Celsius), food safety experts agree that slowly thawing mince in a cold environment is safest. Note that this process can take 24 hours or more and it is therefore usually best to start thawing the mince the day before it is needed. When thawing mince in the refrigerator, always place the wrapped meat in a tray or walled container to contain any juices that may leak from the package.
If there isn’t enough time to thaw mince in the refrigerator, United States Department of Agriculture (USDA) experts recommend using the microwave or cold water. To defrost mince in the microwave, place the wrapped meat in a microwave-safe tray and heat on the defrost setting until thawed. Often times, meat defrosted in the microwave develops “hot spots” and may even begin to cook partially as it thaws. This can create a temperature conducive to bacteria, and as a result, the mince should be cooked immediately after microwave thawing to prevent bacterial growth. It’s important to note that mince that has been thawed in the microwave should never be frozen.
Using a cold water bath is another acceptable method for quickly thawing mince. To thaw mince using this technique, seal the frozen meat in an airtight plastic bag and then place it in a large bowl. Fill the bowl with cold water, making sure the meat is completely submerged. To discourage the growth of bacteria, it is important that the water remains cold and therefore should be changed every 30 minutes until the meat is completely thawed. As with the microwave thawing method, food safety experts advise that mince that has been thawed in cold water should be cooked immediately and should never be frozen again.
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