Food experts have revealed how to defrost food properly after a family suffered a painful death when they ate leftovers for breakfast.
It goes without saying that the way you reheat your food is crucial after choosing to keep it in the fridge or freezer.
Cooking in bulk comes with its own risks that we should all be aware of in order to steer clear of any health issues.
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This comes after the story of a family from China who died after eating leftovers has resurfaced.
The family started their day on 5 October, 2020, by eating leftovers of Suantangzi, a homemade dish, a thick noodle that is made with fermented corn flour.
The 12 family members ate the meal to mark a national holiday, with the noodles being defrosted after a year in the freezer.
Only nine people chose to eat the dish, with three younger family members avoiding it due to its odd taste.
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Anyone who ate the noodles started to fall violently ill, coming down with nausea, vomiting and abdominal pain, although they checked in to hospital for treatment, they would all die in the days afterward.
Why did the family die?
Authorities investigated what had happened, and put it down to fermented soup, as being frozen and defrosted caused the noodles to spoil, which resulted in a high concentration of deadly bongkrekic acid.
This was detected in the noodles and the gastric fluid examined by doctors.
Bongkrekic acid is a deadly respiratory toxin that can form in some fermented foods, which a report revealed can kill from 40 percent to 100 percent of those eating food contaminated with it.
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So, how do you defrost food properly, without poisoning yourself?
How to safely defrost food
The food safety and inspection service from the US Department of Agriculture state: "When thawing frozen food, it's best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40°F (4°C) or below.
"Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
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"There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave."
The fridge
Using this method requires some planning, cooking meat usually requires 24 hours in the fridge after being taken out of the freezer, after which it can be cooked regularly.
It's worth remembering that some areas of the fridge may keep food colder than others.
Cold water
This is quicker than using a fridge, but you have to use a leak-proof package bag for your meat to keep bacteria out.
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Submerge the bag with meat in cold tap eater, changing the water every half hour - smaller amounts will take about an hour, while large quantities can take a couple of hours.
Microwave
If you thaw food in a microwave, you should cook it right after defrosting, instructions for this will depend on your microwave and quantity of meat.
Topics: Health, Food And Drink, Science
Joshua Nair