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As I said, bacteria go dormant in the cold. They can start reproducing once they have thawed to around 0C but the usual process is to re-heat straight from frozen (usually by microwave) and the bacteria have little time to reproduce before they are killed.Cooking properly before freezing will kill most bacteria - certainly the unpleasant ones - so the food will be largely sterile anyway.Bacteria only really cause problems if food is left lying around above 0C for 12 hours or more. People over-react these days. In fact, ingesting 'bad' bacteria can be good for you as they help to get your immune systems working. More trouble is caused by people being overly clean and sterilising everything. Your immune system doesn't develop so you become susceptable to infections that 'healthy' people wouldn't succumb to.But don't listen to me. I only started out as a microbiologist specialisng in the gastro-intestinal tractUnfortunately there are types of bacteria that don't die in the deep-freeze process and produce trillions of baby-bacteria (haha) in the defrosting process... if this is allowed to happen twice in the life of food, you get multiquadrillion of them ... and might end up with stomach cramps and diarrhea.
I only started out as a microbiologist specialisng in the gastro-intestinal tract
help....
If i make myself a big vat of chicken curry or chicken casarole, can i then freeze it into single portions and then defrost and reheat at a later date, or will i get food poisoning and die?
thanks