Tip of the Week

Defrosting high risk foods (especially fish) out in the kitchen could result in a nasty case of food poisoning.

Why is that?

If foods are not defrosted under controlled temperature conditions in the fridge, the outside temperature of the food can rise into the “Danger Zone” (between 8 – 63°C) whilst the core of the food is still frozen.  By the time the core has defrosted, any bacteria present on the outside surface of the raw food has had plenty of time to multiply in ideal temperature conditions.  It may not then be possible to kill all the bacteria through your normal cooking process.

For example, the flesh of fish produces histamine at temperatures as low as 16°C.  You cannot detect if there is histamine in the fish as you cannot see or smell it.  Histamine cannot be killed by cooking.  If a customer eats fish that has produced histamine after being subjected to fluctuating temperatures during defrosting, they can experience an allergic reaction from the fish.


Defrost under controlled temperature conditions – overnight in fridge.

Weekly Food Fact

Did you know that prawns have five pairs of legs.  Although they swim using their tail, their usual way to get about is by walking sideways on the sea floor.  Btw – Prawns defrosted naturally in the fridge are much tastier than defrosting in water!

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