How to Freeze and Kill Microbes

Microbes are tiny, one-celled organisms. The microbe family includes bacteria, viruses and fungi. Our world is dependent on microbes. They are everywhere -- in the air we breathe, inside our bodies and the food we eat. Some are beneficial and others are harmful. According to the Berkley Wellness Center, freezing does not kill most microbes, but puts them in a dormant state. However, there is a way to kill harmful microbes that may be present in food.

Things You'll Need

• Freezer
• Freezer wrap
• Cooking source

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Instructions

• 1

  Freeze meat and poultry in its original packaging, as recommended by the USDA. For long-term freezing, wrap the packaging in additional freezer-safe wrap. Freeze unopened vacuum packages as is. Freeze food at 0 degrees F to inactivate microbes. Keep a thermometer in your freezer to be certain that freezing temperature is maintained.

• 2

  Thaw your food in the refrigerator, in cold water or in the microwave, according to the USDA; those are the safest ways. When using the cold water method, place food in a waterproof plastic bag before immersing in water to keep additional microbes from contaminating the food. Make sure the water stays cold.

• 3

  Cook food thoroughly to kill microbes. Poultry should be cooked to a minimum internal temperature of 165 degrees F at a cooking temperature of at least 325 degrees F. Cook beef, veal and lamb steaks, roasts and chops to a safe minimum internal temperature of 145 degrees F, pork to 160 degrees and ground beef, veal and lamb to 160 degrees. These temperatures are recommended by the USDA for safety and not desired level of doneness.