TORONTO - You reach into your freezer and pull out an hoarfrost-encrusted meat product of dubious origin. You have no idea how long it's been there, you didn't think to label it and now you are wondering: Is this safe to eat?
The answer is a good news, not-so-good news story, food safety experts say.
Freezing food is one of the safest ways to preserve food at home for future use — much safer than home canning, which if done incorrectly can produce food contaminated with the toxin that causes botulism.
There is no such safety risk with frozen food. And in fact, the process can actually enhance the safety of one type of food we often pop into the freezer, poultry.
"While something's actually frozen in the freezer there's nothing going on that's changing the safety of it," says Elizabeth Andress, a food safety specialist at University of Georgia at Athens.
"Quality can continue to deteriorate, but there's really no safety issues while it's in the freezer."
All those guidelines about how long you can freeze this type of fish or that cut of meat relate to how much damage the food will sustain going through the freezing and thawing processes.
SEE: Surprising foods you can freeze. Story continues below:
If you find yourself often tossing the end of a bottle of wine, you might want to consider freezing it instead. The wine won't maintain its quality for drinking, but will be great for cooking. <a href="http://stilltasty.com/articles/view/33" target="_hplink">Store in ice cube trays </a>to quickly add to stews and sauces.
Usually when we need tomato paste, we only need a tablespoon or two. The rest of the can or tube gets forgotten in the fridge only to be thrown out a month later when it's covered in mold. Rather, spoon out the remaining <a href="http://chowhound.chow.com/topics/430782" target="_hplink">tomato paste into tablespoon measurements</a> and freeze it for a later date.
Fresh herbs are also often wasted in the fridge after a one-time use. If you don't intend to <a href="http://stilltasty.com/articles/view/33" target="_hplink">use that basil or thyme</a> within the next few days, place them in an ice cube tray with a little bit of water -- once frozen, you can store it in a Ziploc bag for up to six months. You won't be using it in salads, but works great for cooking.
While you can't just throw the whole carton of eggs into the freezer, <a href="http://www.allyou.com/food/family-meals/8-surprising-foods-you-can-freeze-00400000061790/page6.html" target="_hplink">you can store eggs</a> for up to a year by mixing the egg white and yolk together and freezing in a plastic bag. When ready to use, thaw it in the refrigerator.
Nuts go rancid fairly quickly due to their high oil content, but if you freeze them they'll stay fresher longer. Nuts <a href="http://stilltasty.com/articles/view/33" target="_hplink">keep for six months in the freezer</a> and when ready to use, thaw them at room temperature. Or if you're going to bake with them, you can even use them frozen.
While bread usually only lasts a week on the counter, it can keep in the freezer for 2-3 months. And if you're using it to make toast, you don't <a href="http://www.simpleorganizedliving.com/2011/02/10/freezable-foods/" target="_hplink">have to worry about thawing</a>.
Unless ginger is a regular in your dishes, this ingredient usually shrivels away in your crisper drawer. Take the time to <a href="http://www.allyou.com/food/family-meals/8-surprising-foods-you-can-freeze-00400000061790/page8.html" target="_hplink">cut it into slices</a> when you buy it and throw it in the freezer. Next time you have a recipe that calls for that tiny amount, you can just grab a slice.
If you're going on vacation and still have a substantial amount of milk in the fridge, you can freeze it. While the texture will change slightly when thawed (becoming a little grainy) it will <a href="http://stilltasty.com/articles/view/33" target="_hplink">keep for up to three months.</a> Thaw in the fridge and shake before using.
While you don't want to throw the entire orange, lemon or lime in the freezer, you can easily freeze the juice into ice cube trays and then store in a plastic bag. Thaw it when in need, or use it to <a href="http://www.allyou.com/food/family-meals/8-surprising-foods-you-can-freeze-00400000061790/page5.html" target="_hplink">chill and flavor iced tea</a>.
Soft and semi-soft cheeses such as mozzarella, parmesan or cheddar can be frozen. The <a href="http://www.allyou.com/food/family-meals/8-surprising-foods-you-can-freeze-00400000061790/page2.html" target="_hplink">texture will change </a>-- becoming crumbly once thawed -- so you won't be using it for sandwiches. But it'll still work great for cooking.
Unless you're an avid baker, you probably don't go through that much butter in your household. But waste not, put those <a href="http://stilltasty.com/articles/view/33" target="_hplink">extra sticks of butter right</a> in freezer. They thaw in no time when in need.
WATCH: How To Freeze Food Properly
The recommendations are geared to palatability. So the question isn't 'Will this make us sick?' but 'Would we want to eat this?'
"I think that there's a common misperception that people think food becomes unsafe the longer it sits in the freezer," says Andress, who also works with the U.S. National Center for Home Food Preservation.
"You know, that they think that there's an absolute cut-off date for safety. And it really is quality. Because as long as it stays frozen, it's not becoming less safe."
The risks that do exist come from the way food is prepared for freezing — clean hands! clean surfaces! — and the way frozen food is thawed.
If you are freezing something that's been cooked — soups or chili or a casserole — be careful about how you cool it down. While you shouldn't put hot food directly into a freezer, you don't want to let it sit around at room temperature for too long either.
Andress says in food safety people talk about the "temperature danger zone." That's the point where food isn't cold enough to suspend the activity of any bacteria that might be present, and isn't hot enough to kill them. That zone is between 4.4 C to 60 C (40 F to 140 F).
So once food is cool enough to go into the fridge, it can spend some time there before being transferred to the freezer.
And that's the route food should follow when it's time to thaw frozen meats and fish and cooked food, says Doug Goff, a professor of food sciences at the University of Guelph in Ontario.
"Bacteria won't reproduce in the freezer, but freezing won't kill them. So whatever was in your food when you froze it will be there again when you thaw it," he explains.
Where this problem often comes into play is with the behemoths of protein, turkeys. Rock hard in the freezer, these holiday favourites take forever to defrost in a fridge, using up lots of precious space while they do. But that really is the right place for them, Goff says.
"People pull it out of their freezer and they leave it on their counter overnight to thaw. Well, the surface (of the bird) gets up to room temperature before the core of it is thawed. And if there's bacteria on the surface, well, they are growing at a normal rate," he explains.
Another option is to submerge the food to be thawed — encased in packaging, of course — in cold water. But the water must be cold — no hotter than 4 C (40 F), says Rick Holley, a food safety microbiologist at the University of Manitoba.
Holley says people will make the mistake of putting a large turkey in water and then letting it sit while the temperature of the water rises. You're not giving the turkey a bath; the water should be cold and should be replaced when it warms up. Adding ice cubes can help by providing a visible cue, he says.
"As soon as you see that the ice is gone you know that the possibility is that the temperature of the water is above 2 C or 3 C (36-37 F)."
Freezing poultry can actually enhance the safety of the meat, Holley says. While some bacteria will reactivate once a frozen product that contains them thaws, at least one type, Campylobacter, does not survive freezing well. Campylobacter is the leading cause of foodborne illness in Canada, he says.
Freezing actually cuts back on the concentration of these bacteria in or on contaminated food, says Holley, who says studies have shown that Campylobacter-associated foodborne illnesses decline when people eat only previously frozen poultry products.
There is another misperception about frozen food, though it's one the experts are almost reluctant to talk about.
It's that rule about not refreezing things. Turns out it's not entirely true.
If something is frozen and thawed, it can be refrozen — as long as it was defrosted safely. So if you started to defrost a roast in the fridge and then realized you didn't need it, you could put it back in the freezer.
That would not be advisable for something that was thawed outside a fridge, the experts say. And they warn that the damage to taste and texture that comes from freezing would be exacerbated by refreezing.
So does this mean that if the power goes out you really don't have to throw out everything in the freezer? Holley suggests it really depends on how long the power was off, how warm it got in the freezer — and how certain you are that you know the answers to those questions.
"But generally speaking if you have a very good idea how long the freezer's been off and that the temperature has not gone above 4 C, most foods will still be safe — depending upon, of course, how long they've been at 4 C," he says.
"So you'd have to have a very good idea the period of time the unit was down."