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Health Tip: Thawing Meat in Cold Water
Make sure it's completely covered

By Diana Kohnle

(HealthDay News) -- Submersing meat in cold water is easy and promotes relatively quick thawing. But to guard against foodborne illness, you should make sure you're doing it correctly.

The U.S. Food Safety and Inspection Service offers these guidelines for thawing meat in cold water:

  • Place the food in a plastic bag or leak-proof packaging.
  • Fill a container with cold tap water, placing the packaged food in the container and making sure it is completely covered.
  • About every 30 minutes, change the water with fresh, cold tap water.
  • Expect a small quantity of food to thaw in about an hour, while a four-pound package could take a few hours.
  • For thawing a frozen turkey, allow 30 minutes per pound.
  • Always cook food that has been thawed before refreezing.

Copyright © 2014 HealthDay. All rights reserved. URL:http://consumer.healthday.com/Article.asp?AID=688308

Resources from HONselect: HONselect is the HON's medical search engine. It retrieves scientific articles, images, conferences and web sites on the selected subject.
Water
The list of medical terms above are retrieved automatically from the article.

Disclaimer: The text presented on this page is not a substitute for professional medical advice. It is for your information only and may not represent your true individual medical situation. Do not hesitate to consult your healthcare provider if you have any questions or concerns. Do not use this information to diagnose or treat a health problem or disease without consulting a qualified healthcare professional.
Be advised that HealthDay articles are derived from various sources and may not reflect your own country regulations. The Health On the Net Foundation does not endorse opinions, products, or services that may appear in HealthDay articles.


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