Why is it unsafe to refreeze thawed beef?!

Question: OK, we are told not to refreeze thawed beef, but why? If you refreeze, later thaw it again, and cook completely at a high temperature, like in a soup, wouldn't that kill any bacteria?

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Answers: OK, we are told not to refreeze thawed beef, but why? If you refreeze, later thaw it again, and cook completely at a high temperature, like in a soup, wouldn't that kill any bacteria?

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I see it said here time and time again that cooking to a high enough temperature will kill all the bacteria, BUT there ARE some food borne micro-organisms that produce toxins that are NOT destroyed by cooking temperatures. If these are present in sufficient amounts in a food, they still may make you ill, even though all the bacteria that produced them are dead.

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YES--once the meat is thawed--bacteria can start growing at any stage. You should always thoroughly cook meat--once cooked you can refreeze it then--never before.

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bacteria.

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because of bacteria, but you can fry it up and then refreeze it for future use

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Jace,
I'm with you. It seems no one is answering your real question... how does the additional refreeze-rethaw cycle make any difference to the number of bacteria? It doesn't make any sense.

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