Food Safety Focus (229th Issue, August 2025) – Article 3

Tips for Safe Storage of Raw Meat in Freezers

Frozen meats should be stored at or below -18oC, a temperature that keeps microorganisms inactive. However, it has been reported that food quality may decline after three to six months. For instance, prolonged storage may cause food quality loss resulting in dry appearance, discoloration and "ice crystals" formation associated with dehydration and temperature differences between food surfaces and the freezer (freezer burn).

Storing frozen meat for prolonged periods also poses food safety concerns. Temperature fluctuations during defrosting and frequent door opening of freezer may promote microbial growth. Please refer to the key points as listed below when storing frozen meats.

• Check the expiry dates of prepackaged frozen meats, and those nearing expiration should be used first.
• Adhere to the “first-in, first out” principle when storing non-prepackaged products.
• Keep frozen meats in freezers upon.
• Do not refreeze frozen meats exposed at Temperature Danger Zone (4^oC to 60^oC) for more than 2 hours.
• Maintain freezers properly with regular temperature.
• Always keep the doors of freezers closed and transfer the food from the defrosting freezer to a normal functioning.