Experts state that improperly thawed foods can lead to the rapid proliferation of microorganisms, emphasizing the importance of maintaining the cold chain throughout the thawing process. Dr. Salih Tuncay stated that the most effective and best method is refrigerator (+4 °C) conditions, adding, “Techniques such as using a microwave oven and rapid thawing (contact with a high heat-conductive metal container or flowing cold water that does not come into contact with the food) are also effective methods for ensuring fast thawing of foods.”
Dr. Salih Tuncay, Head of the Food Technology Program at Üsküdar Üniversitesi Vocational School of Health Services (SHMYO), evaluated frozen foods.
Dr. Salih Tuncay stated that it is almost very difficult to give a definitive answer to the question, 'Are frozen foods reliable?', and continued:
“The most important reason for this, we can say, is that as consumers, we can no longer produce the products we consume due to the lifestyle model we have chosen. Therefore, it is extremely important today that the foods we consume are healthy, hygienic, and safe. There are many aspects to healthy and safe food production, and one of them is cooling methods.”
Cryogenic freezing method is an important development
Dr. Salih Tuncay noted that cooling systems are among the oldest methods for delivering healthy, hygienic, and safe foods to the end consumer worldwide, and even rank first in healthy food production, stating the following:
“Especially in the recent past, with technological advancements and the procurement of liquid nitrogen (with a temperature of approximately -180 °C), the developed cryogenic freezing method, 'freezing foods easily and very quickly,' is an important development in the storage and preservation of nutrients. We can also call this process the flash freezing method. Thanks to this method, foods containing a large amount of water do not spoil when frozen, meaning their textural properties such as taste, smell, and appearance do not change.”
Foods frozen in the refrigerator cannot retain their original taste when thawed
Dr. Salih Tuncay stated that foods frozen in a normal refrigerator cannot retain their original taste and flavor when thawed, saying:
“The most important reason for this is that during slow freezing, water molecules within the food crystallize, causing an increase in volume, and consequently, the cells within the food break down due to this volume increase, losing their original taste, smell, and flavor.
Cryogenically frozen foods retain properties such as taste and smell
With the cryogenic method, water molecules are frozen without crystallizing and without causing an increase in volume. Even after very long periods, frozen foods thawed with this method retain their original properties such as taste and smell.
This method has been widely used in recent years. We can say that foods frozen by this method are generally safe and long-lasting. However, if foods subjected to this process are not properly grown, harvested, stored, and/or processed, they can pose health risks even if flash-frozen.”
Dr. Salih Tuncay explained that foods must be kept away from microorganisms and chemical contamination at every stage of food production, and continued:
“It is essential that foods kept free from physical, chemical, and microbial contamination at all stages such as cultivation, growing, harvesting, storage, and processing, are frozen using the flash freezing method, have their content information labeled, and are presented to the consumer.”
What should be considered in frozen foods?
Dr. Salih Tuncay listed the points to be considered in frozen foods as follows:
Freezing Process: Rapid freezing to prevent the proliferation of microorganisms
Storage Conditions: Storing them at -18°C or lower temperatures and under hygienic conditions
Manufacturer's Assurance: Necessary tests and inspections having been carried out regarding product safety
Expiration Date and Storage Instructions: Not consuming expired foods
Handling and Processing: Paying attention to the temperature of foods in their frozen state, consuming immediately if thawed, and not refreezing
Condition of Frozen Food: The packaging must not be damaged, and if the food is not frozen, caution should be exercised before consumption.
Refreezing frozen foods after thawing, or consuming foods with damaged labels (swollen, punctured, torn, etc.) and expired dates can contain high amounts of toxic substances and microorganisms. Therefore, if consumed, they can pose serious health risks.”
The cold chain must be maintained throughout the thawing process!
Dr. Salih Tuncay also noted the importance of safely thawing frozen foods and shared his views as follows:
“Improperly thawed foods can lead to the rapid proliferation of microorganisms and jeopardize food safety. Maintaining the cold chain throughout the thawing process is important. Therefore, we can say that the most effective and best method is refrigerator (+4 °C) conditions. In addition, techniques such as using a microwave oven and rapid thawing (contact with a high heat-conductive metal container or flowing cold water that does not come into contact with the food) are also effective methods for ensuring fast thawing of foods.
Furthermore, rapid consumption after thawing and ensuring the food comes into contact with clean surfaces are very important to prevent microbial contamination during thawing processes.
In general, it is observed that there is a widespread belief in society that frozen foods are of poor quality and unhealthy in terms of taste, smell, and flavor. On the contrary, frozen foods produced with correct techniques are generally reliable. However, it is also very important to store and consume them correctly, taking into account the factors mentioned above. Consequently, if frozen foods are stored carefully and produced while preserving their freshness and nutritional value, health risks from a nutritional perspective can be minimized, and thus we can preserve our food for very long periods.”