I was out of town on a business trip Monday, and while I was gone
something must have shifted in the freezer and popped the freezer door
open a couple inches. When I returned, the frozen steaks and chicken
breasts were thawed but still very cold. I closed the freezer door
and let everything refreeze. Is the re-frozen meat safe to eat?

Possibly or possibly not. You should have taken the tempeture of the food to
see if it was in the danger zone or not. Just touching the food to see if it
is cold is not a good gauge of temperature.

David

"Michael O'Connor" > wrote in message
oups.com...
>I was out of town on a business trip Monday, and while I was gone
> something must have shifted in the freezer and popped the freezer door
> open a couple inches. When I returned, the frozen steaks and chicken
> breasts were thawed but still very cold. I closed the freezer door
> and let everything refreeze. Is the re-frozen meat safe to eat?
>

In article .com>,
says...
> I was out of town on a business trip Monday, and while I was gone
> something must have shifted in the freezer and popped the freezer door
> open a couple inches. When I returned, the frozen steaks and chicken
> breasts were thawed but still very cold. I closed the freezer door
> and let everything refreeze. Is the re-frozen meat safe to eat?
>
>

Yes. The quality may have suffered, though.

--
Peter Aitken

Michael O'Connor wrote:
>
> Is the re-frozen meat safe to eat?

Jeez, don't you know anything? That's as dangerous
as watching TV from a distance of less than 5 feet!

On Aug 2, 7:56 pm, Michael O'Connor > wrote:
> I was out of town on a business trip Monday, and while I was gone
> something must have shifted in the freezer and popped the freezer door
> open a couple inches. When I returned, the frozen steaks and chicken
> breasts were thawed but still very cold. I closed the freezer door
> and let everything refreeze. Is the re-frozen meat safe to eat?

I'll cook up one of the chicken breasts for supper tomorrow night, and
if it doesn't make me sick I'll know for sure.

In article .com>,
Michael O'Connor > wrote:

> I was out of town on a business trip Monday, and while I was gone
> something must have shifted in the freezer and popped the freezer door
> open a couple inches. When I returned, the frozen steaks and chicken
> breasts were thawed but still very cold. I closed the freezer door
> and let everything refreeze. Is the re-frozen meat safe to eat?

Since it was still cold, it most likely is but the texture will suffer.
I'd eat it asap. Weekend BBQ maybe?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Mark Thorson" > wrote in message
...
> Michael O'Connor wrote:
>>
>> Is the re-frozen meat safe to eat?
>
> Jeez, don't you know anything? That's as dangerous
> as watching TV from a distance of less than 5 feet!


So, you're saying that it is perfectly safe?

BOB

I 've had that happen twice.....with no ill effects
"Michael O'Connor" > wrote in message
oups.com...
> On Aug 2, 7:56 pm, Michael O'Connor > wrote:
>> I was out of town on a business trip Monday, and while I was gone
>> something must have shifted in the freezer and popped the freezer door
>> open a couple inches. When I returned, the frozen steaks and chicken
>> breasts were thawed but still very cold. I closed the freezer door
>> and let everything refreeze. Is the re-frozen meat safe to eat?
>
> I'll cook up one of the chicken breasts for supper tomorrow night, and
> if it doesn't make me sick I'll know for sure.
>

On Aug 2, 6:18 pm, Michael O'Connor > wrote:
> On Aug 2, 7:56 pm, Michael O'Connor > wrote:
>
> > I was out of town on a business trip Monday, and while I was gone
> > something must have shifted in the freezer and popped the freezer door
> > open a couple inches. When I returned, the frozen steaks and chicken
> > breasts were thawed but still very cold. I closed the freezer door
> > and let everything refreeze. Is the re-frozen meat safe to eat?
>
Most authorities say that the danger zone for growth of things that
hurt you is from 40°F to 140°F. If your "still very cold" means 40F
or lower, then the meat should still be safe. If above 40F you'd
better be more cautious. Keep a thermometer in the fridge and check
your temps occasionally and on an occasion like this. Usually you
want the fridge part to be just under 40°F and the freezer to be at
0°F.

> I'll cook up one of the chicken breasts for supper tomorrow night, and
> if it doesn't make me sick I'll know for sure.

You'll also know if it does make you sick. -aem

In article . com>,
aem > wrote:

> Keep a thermometer in the fridge and check
> your temps occasionally and on an occasion like this. Usually you
> want the fridge part to be just under 40?F and the freezer to be at
> 0?F.

The Hobart has a temp monitor on the front of it. It runs between 38 and
42 degrees. I've checked both my freezers with a thermometer and they
hang right about -10 degrees F.

I've never had meat spoil in the freezer per se', but over 2 years it
starts getting freezer burned. I got better about dating freezer items
about 5 years ago and that has helped cut back on food waste.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Sat, 04 Aug 2007 11:34:34 -0500, Omelet wrote:
>
> > The Hobart has a temp monitor on the front of it. It runs between 38 and
> > 42 degrees. I've checked both my freezers with a thermometer and they
> > hang right about -10 degrees F.
>
> 39-42 is too high for a fridge. You should keep it at no more
> than 38 for food safety reasons.
>
> -sw

If I turn it down much more than that, the condenser freezes up.

The back of the 'frige is colder than that. I have to be careful of food
placement as stuff has been known to freeze.

I'm not sure where that sensor is placed. Must be towards the front as
when I'm loading food in there after a shopping trip, the temp. monitor
climbs to as high as 60 degrees and takes a good 1/2 hour to go back
down.

I know that I have very little trouble with food spoilage in there,
compared to the kitchen 'frige.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 4, 4:24?pm, Omelet > wrote:
> In article >,
> Steve Wertz > wrote:
>
> > On Sat, 04 Aug 2007 11:34:34 -0500, Omelet wrote:
>
> > > The Hobart has a temp monitor on the front of it. It runs between 38 and
> > > 42 degrees. I've checked both my freezers with a thermometer and they
> > > hang right about -10 degrees F.
>
> > 39-42 is too high for a fridge. You should keep it at no more
> > than 38 for food safety reasons.
>
> > -sw
>
> If I turn it down much more than that, the condenser freezes up.

Your condenser coils are filthy.

> The back of the 'frige is colder than that. I have to be careful of food
> placement as stuff has been known to freeze.

You probably have a malfunctioning circulator fan.

> I'm not sure where that sensor is placed. Must be towards the front as
> when I'm loading food in there after a shopping trip, the temp. monitor
> climbs to as high as 60 degrees and takes a good 1/2 hour to go back
> down.

You're taking way too long to load food... are you one of those who
leans on the fridge door so it stays open for five minutes while
deciding, strawberry jam or grape jelly, grape jelly or strawberry
jam... peanut butter or cream cheese, cream cheese or peanut
butter...?

I'd guess your fridge "temp monitor" is malfunctioning, have it
recalibrated... I much prefer stand alones, so I can move them
about... I have one in my fridge and one in my freezer. Every time I
open my fridge the thermometer (sits on bottom shelf) reads 34/35F,
freezer thermometer reads -5F.

Sheldon