Frozen Food
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved their game and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, the process is called IQF or Individually Quick Frozen.
Preserving food in domestic kitchens during the 20th and 21st centuries is achieved using household freezers. Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK's Waste & Resources Action Programme) promotes advising the freezing of food "as soon as possible up to the product's 'use by' date". The Food Standards Agency was reported to support the change, providing food has been stored correctly up to that time.
Read more about Frozen Food: Preservatives, History, Packaging, Effectiveness, Reaction
Famous quotes containing the words frozen food, frozen and/or food:
“We all have bad days, of course, a secret that only makes us feel more guilty. But once my friends and I started telling the truth about how far we deviated from perfection, we couldn’t stop. . . . One mother admitted leaving the grocery store without her kids—”I just forgot them. The manager found them in the frozen foods aisle, eating Eskimo Pies.””
—Mary Kay Blakely (20th century)
“Winter lies too long in country towns; hangs on until it is stale and shabby, old and sullen. On the farm the weather was the great fact, and men’s affairs went on underneath it, as the streams creep under the ice. But in Black Hawk the scene of human life was spread out shrunken and pinched, frozen down to the bare stalk.”
—Willa Cather (1873–1947)
“Nurturing competence, the food of self-esteem, comes from acknowledging and appreciating the positive contributions your children make. By catching our kids doing things right, we bring out the good that is already there.”
—Stephanie Martson (20th century)