Is it true you shouldn't eat meat if it's been frozen, defrosted, and then frozen again?

There are two concerns with refreezing meat. The first is safety. If the meat has thawed in a refrigerator, then it’s okay to refreeze. In terms of other methods, make sure it doesn’t sit in the “danger zone”—40°F–140°F (4°C–60°C)—for more than two hours. And if it’s been thawed by other methods, cook it before refreezing. This is the USDA Food Safety and Inspection Service’s position. If you do refreeze, the sooner you do it, the better. The Danger Zone is a bacterial breeding zone.

Thomas E. Webb

Meat Cutter

Kroger/Cincinnati

well it takes 15 minutes for the amount of bacteria too double at 50'C at and below 0'C the bacteria stops growing.

in 8 hours it would double 32 times at the max growth rate so if there were 2 bacteria/cm^2 on the meat when you removed it in the morning then in 8 hrs the bacteria would have reached 4,294,967,296 bacteria/cm^2 then it would have this amount when you placed in back in the freezer and when you removed it for cooking, but take note that cooking food thoroughly ie until brown all the way through(no pink bits) at temperatures above 100'C kills ALL bacteria and also take note that bacteria only grows on surfaces of the meat exposed to oxygen.

So as long as you can't smell that the meat is off already and you cook it thoroughly it will be safe for eating.

Also meat being frozen for the first time can last in freezer (-18'C) can last up too twelve months

but this time halves every time you fully thaw the meat (too room temperature) and this only applies too sealed cryovacked meat products, unsealed meat should not be consumed more than three months after it was originally frozen.

P.S. some people leave meat hanging in a freezer until it grows a skin and hair for the second time before they cook it and eat it

Looks like a lot of folks already gave you some answers. Well, let me just say that health codes for food services say it's not good to do because bacteria can get into it if defrosted on the counter. Further, beef and pork are especially dangerous and the quality of the meat is also ruined if frozen and thawed and re-frozen. There are certain proceedures to follow to keep the meat from being contaminated. You should look into your local Health Codes that apply to foods.

I think it depends.

It depends on the type of meat, how long you left it out and how you left it out.

Just be careful! If you are not sure about eatting it, then don't. If there is a strange odor or look to the meat, again, do not eat it.

Try cooking a little bit and just tasting that small portion before cooking the rest, just in case the meat has spoiled or gone bad.

Use good judgement, and never jet your meats thaw on the counter tops or in the sink, there is so much air-born germs, that I always make sure to defrost or thaw my meats in the refridgerator (covered...).

You should never eat meat that has been frozen, defrosted and frozen again because of the potential for the bacteria to grow. This not only applies to meat(beef,pork, etc), it applies to poultry (chicken and turkey etc) as well. Even when I defrost something that has only been frozen once, if it even has a slight odor that suggests it might be going bad, I won't eat it. When I buy meat or poultry, I separate it into individual portions and freeze it; with the poultry, I wash and pat it dry before I put it in individual portions in the freezer.

You should never defrost meat on a counter!! Actually by refreezing it and rethawing it you probably tripled the germs. It needs to be put in the sink with dripping water or in the fridge in something to catch blood(like a plate). Left at room temperature, germs will breed rapidly. Anything between 40-140 degrees F encourages germ growth. My bet is, in a couple days, that your stomach will be upset. It takes 24 hours for most food bourne illnesses to take effect. It probably won't kill you but it isn't good for you either.

Yes. Its unhealthy to do that. When meat is frozen bacteria is not able to grow on it. When meat thaws out its more likely that bacteria will grow b/c its at room temp and that when bacteria thrives/grows best. So if the meat were frozen, defrosted, and frozen again, its likely that the meat is more contaminated with bacteria. Thats why its also important to thoroughly cook your meat at the proper temp. b/c the bacteria that exists may be harmful to the body if not cooked away.

If the meat was thawed in the refrigerator and its temp has not gone above 40F, then it is safe to refreeze (bacteria need a temp of 41F or higher to grow at an unsafe rate). If the meat was thawed at room temp or in the microwave, then it is unsafe. Bacteria most likely has started to form on the meat. Refreezing will slow its growth, but once it is thawed again, the bacteria will multiply rapidly. Either way, freezing and refreezing degrades the flavor.

Danger zone is from 140 to 40 degrees..if you feel the meat was in between these temps for an hour or 2..throw away...its a chance you could get sick...meat or eggs left in between this temp zone have bateria growing on it, longer time more bateria....(this is why you can eat sushi and shrimp raw but only under 40 degrees)but in your case...it takes so long for meat(longer if its 2 or 3 pounds) to thraw ..it maybe was still cold...your alright, just remember fresh food is the best tasting food..hope this helps

Yes, because by doing so, you are creating a breeding ground for deadly bacteria to build up in the meat. This is why people who eats meat like you described gets food poisoning and sometime get something more severe and die. If your roommate requires proof of what I say, tell him/her to check with any health professional, such as a doctor, nurse, dietician, etc.