Recently, the European Food Safety Authority (hereinafter referred to as EFSA) has issued guidelines for the storage and consumption of frozen foods after thawing based on its research results, It explains the possible changes in the food safety of frozen food after thawing, and the factors affecting the food safety of frozen food after thawing, and puts forward suggestions to enterprises and consumers based on the research results. The research results of EFSA have important value for the formulation of relevant standards and regulations in China, as well as the production, operation and consumption of frozen foods. Foodmae compiles the main content and opinions of the relevant materials released by EFSA, and analyze its significance for the formulation of standards and regulations in China for your reference.

1. Background introduction

In recent years, food safety incidents caused by improper consumption of frozen foods after thawing have occurred from time to time. Improper thawing methods and unsanitary operations after thawing are the main reasons. For example, in 2018, consumers thawed frozen corn uncooked for consumption, leading to an outbreak of Listeria monocytogenes in many countries. Another example is the Listeria outbreak caused by improper storage of ice cream used in milkshakes in 2016. Therefore, it is necessary to make more detailed instructions on the thawing and consumption of frozen foods on food labels.

According to (EU) No 1169/2011, food companies provide consumers with scientific and objective food labeling and identification as an integral part of the food safety management system of food companies. The European Commission requires the EFSA Biohazard Group (BIOHAZ) to provide scientific advice to food companies in this regard. This scientific opinion is mainly aimed at the suggestions that food companies should provide consumers with instructions on the storage conditions and shelf life of frozen foods after thawing. In the scientific opinions issued this time, EFSA has summarized the guidelines, scientific literature and other source information, and has undergone rigorous evaluation and adjustments to provide food companies with the latest guidelines on their information labeling methods and provide consumers with relevant defrosting Information on best practices, storage conditions and/or time limits after consumption.

2. The main factors affecting the safety of food after thawing and suggestions for enterprises and consumers for frozen food thawing

According to EFSA's analysis, freezing and thawing involve processes such as heat transfer, liquid flow, and crystal formation. These processes interfere with the food substrate and the microorganisms present, and also affect the thawing rate. The main factors affecting the safety of frozen food after thawing include the nutritional content and tissue characteristics of the food, the water activity of the food, the temperature after thawing, the gas composition, the pathogen and initial concentration, the duration of frozen storage, and the freezing/thawing conditions, etc. .

If the pH, water activity, and storage temperature support the growth of pathogenic bacteria, the pathogenic microorganisms that survived the freezing process can be recovered during the thawing process, and may grow and/or produce in the food during or after the thawing process toxin. In addition, during handling of thawed food, hands, contact surfaces (such as utensils), or other food may cause additional contamination.

Therefore, EFSA proposes that the correct thawing method should minimize the contamination of pathogens between the food to be thawed and other foods and/or contact surfaces when the food is taken out of the package during the thawing process, and limit the conducive to its growth condition.

For frozen food, food companies should explain the following to consumers:

The best method of thawing, including thawing mode, storage conditions after thawing, and storage time recommendations;

The thawed food should use its original packaging or be stored in a clean container, and keep it clean and hygienic during the processing and cooking process to avoid contamination by pathogenic bacteria;

It should be clearly stated to consumers whether the frozen food needs to be heated before consumption. If heating is required, it should be explained to consumers.

3. Reference significance for Chinese standard formulation

At present, the labels of frozen foods in China only indicate to consumers that they need to be frozen and preserved, and heat treatment is required when eating. However, few companies give instructions on the storage conditions and storage time of products that are not eaten immediately after thawing. While causing consumer confusion, it also increases the risk of food safety. Therefore, it is recommended that China make more detailed regulations for the consumption reminder of frozen food after thawing when the standard is revised. It is also recommended that food companies learn from EU practices and provide consumers with more detailed instructions.

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Please note: Original English article of Business Division of Food Safety and Regulatory Compliance of Global Foodmate, please indicate the source from the Global Foodmate if reprint.

Business Division of Food Safety and Regulatory Compliance of Global Foodmate provides food standards & regulations research, labelling compliance consulting/Chinese label design, industry public opinion monitoring and analysis, registration services (of Infant formula, FSMP, Health food, Novel Food Ingredients, Novel Food Additives, New Varieties of Food-Related Products and Overseas manufacturers of imported food) and other comprehensive food safety solutions for domestic and overseas enterprises and institutions in food industry. 

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