Refrozen raw chicken?

It isn't worth the chance - I got sick once doing the same thing and no amount of money is worth how very sick I got. I thought I was going to die, and as tight as my budget is there's just no way in hell I would ever take a chance. The trouble is that it often doesn't taste bad when there's salmonella, my chicken tasted fine. Taste isn't the issue, microorganisms are.

You see, the chicken was shipped frozen, so it was refrozen two times already - an awful lot of chance for bacteria to grow.

Refreezing is bad for three reasons. First, by refreezing food you multiply the damage to it--any cells that escaped rupture the first time the food was frozen are at risk of being ruptured the second time. Second, when food has been frozen and thawed out, it has larger pockets of liquid within it than the first time due to the ruptured cells. When the food is refrozen, the larger pockets of liquid can freeze into much larger ice crystals, which can tear through many more cell membranes and lead to more damage to the food. (The best way to avoid cell damage, incidentally, is flash-freezing, which produces smaller ice crystals, minimal cell damage, and maximum freshness.)

The third and most important reason not to refreeze is increased risk of spoilage due to microorganisms. Many people thaw food by letting it sit at room temperature for several hours, giving the microorganisms in it time to get busy and partially spoil the food before it's refrozen.

http://www.straightdope.com/columns/read/2232/why-...

edit: Thank you for listening - and good thinking, young children would seriously be at risk. Happy Meals rule! And you're right, you might be okay, there's always a chance it would be okay, but not ever again will I take a chance.

sure, you are able to— yet you will possibly not choose to. in accordance to the USDA, whilst uncooked meat is thawed interior the refrigerator, that's secure to refreeze it without cooking. for this reason, that is completely okay to purchase, say, a earlier frozen piece of salmon from dealer Joe's, and then positioned it on your freezer once you get homestead. yet once you refreeze thawed chicken or meat, you would be compromising high quality of style and texture. not basically does meat lose water throughout the defrosting technique, yet refreezing it additionally creates ice crystals in the form of the beef that regulate its fibers, leaving an regrettably dry decrease of meat. of direction, like each and every uncooked animal protein, the authentic protection of the product relies upon on whether that is been ideal dealt with. the desirable easy easy techniques to defrost uncooked meat are interior the refrigerator, in chilly water, or interior the microwave — not on a room-temperature kitchen counter.

Don't eat it. It doesn't matter how much BBQ sauce you drench it with, the sauce won't kill salmonella.

I would throw it away better to be safe than sorry and have to go to the Dr. or hospital.

Last time i did that. i warmed it up and it didn't taste so nice. the flavor had gone.

having been kept cold, the chicken is fine to use.