Film, Media & TV2 mins ago
From the website of the Food Standards Agency:"The cold temperatures of a domestic freezer (-18°C) delay chemical reactions within foods and put any bacteria that may be present on pause. The bacteria are still alive, but they stop growing or producing toxins.The bacteria haven't been killed, and they may be revived as the food defrosts. Defrost food in...
22:14 Sun 11th Feb 2024