"Tank" > wrote in message
...
>
> "PENMART01" > wrote in message
> ...
>
> > Essentually you ground previously frozen meat (a no-no), that had been
> kept
> > frozen way too long (way long enough to be tossed). Next time grind
beef
> > *prior* to freezing, and then mark with the date ground and use within 6
> > months. Many will tell you how they use all sorts of contraptions, like
> > vacuums, to extend the shelf life of frozen meat... they are fooling
> > themselves, those things are gimmicks... freezing does not kill microbes
> nor
> > does freezing prevent microbes from continuing from spoiling meat,
> freezing
> > only slows things down... and home freezers don't really get nearly cold
> enough
> > to slow things down all that much.
> >
>
I'm afraid you're almightly Sheldon is passing on some false info here. He
must have forgot to google before responding this time.

From http://www.fsis.usda.gov/OA/pubs/freezing.htm Dept. of Agriculture
site:

"Does Freezing Destroy Bacteria and Parasites?
Freezing to 0° F inactivates any microbes -- bacteria, yeasts and molds - -
present in food. Once thawed, however, these microbes can again become
active, multiplying under the right conditions to levels that can lead to
foodborne illness. Since they will then grow at about the same rate as
microorganisms on fresh food, you must handle thawed items as you would any
perishable. Thorough cooking will destroy bacteria."