Yes, defrosted foods can be frozen again

Our parents always told us that you should never, ever, defrost foods that have been defrosted.

But in reality, it's not really that.

In the New York Times, Tina Hanes, a dietitian at the US Department of Agriculture’s Food Safety and Inspection Service, explained this:

“The idea that you can’t refreeze thawed foods is a myth. Any raw or cooked food that has been thawed can be refrozen if it has been defrosted correctly, that is, in the refrigerator and not on the counter, and if it has not spoiled.”

This includes raw meat, poultry, fish, and seafood, she mentioned.

The expert added that you should never thaw these foods by placing them on the counter at room temperature or under hot tap water. This is because bacteria multiply quickly at room temperature.

She further explains that you should not refreeze raw meat or fish if they have been thawed in the microwave or under running cold water.

If you want to defrost frozen foods in cold water, you must keep them in their plastic packaging and change the water every 30 minutes until they are defrosted. Then, you must cook them immediately and do not put them back in the refrigerator or refreeze them.

Do not leave raw thawed meat in the refrigerator too long before refreezing it, as it can spoil.

Note:

Spoiled food often smells bad and can be sticky or slimy.

Chicken, among other things, should be consumed or refrozen within two days of defrosting in the refrigerator (which takes about a day).

Fish, shrimp, and shellfish should also be consumed (or refrozen) after one to two days.

“You can refreeze any food if it has been handled properly,” summarizes Tina Hanes.

She also mentions that it is safe to defrost and refreeze fruits, vegetables, breads, cakes, frozen processed foods, and other foods. However, this process may affect their texture, taste, or color.