newsweek.ro/casa-gradina/poti-recongela-alimentele

Freezing food helps preserve it, but improper thawing can lead to foodborne illnesses. Experts warn against thawing at room temperature and refreezing without safety measures. Bacteria can survive freezing and multiply when food warms up. Foods thawed in the fridge can be refrozen safely, while those thawed in water or microwave must be cooked first. Proper thawing methods include using the fridge, and perishable items should not be left out for more than two hours. Freezing maintains nutrients but may alter texture. Some foods, like leafy greens and tomatoes, may become mushy after thawing. Keeping freezers at -18°C ensures safety.