The Problem With Cooling Food - Part 1
Is There a Problem?
Improperly cooled food is a leading cause of foodborne illness. Why is that statement true? If food is cooled in a refrigerator and reheated thoroughly, shouldn't it be safe? The truth is cooked food may not be free of bacteria or can be recontaminated. If food cools too slowly, bacteria can grow to harmful levels. If the reheat process is not done correctly, these bacteria will cause illness. Some types of bacteria produce toxins which will not be destroyed even by proper reheating procedures. These toxins will also cause illness. People generally understand the importance of cooling food by placing it in the refrigerator, but the proper cooling of food can be a more difficult procedure than we think.