What is the main reason to avoid refreezing thawed food?

The primary concern with refreezing thawed food is related to foodborne illness. When food is thawed, especially if it has been allowed to warm to temperatures above 40°F (4°C) for an extended period, bacteria can begin to multiply. If this thawed food is then refrozen without cooking it properly, any harmful bacteria present may still be viable, leading to an increased risk of foodborne illness when the food is later consumed.

The freezing process does not kill many types of bacteria; it merely stops their growth. Therefore, by refreezing thawed food, you are potentially subjecting yourself to pathogens that could have developed during the thawing phase. This concern is particularly important for perishable items such as meat, poultry, and dairy products.

Understanding food safety practices is crucial for preventing foodborne illnesses and maintaining the quality and safety of food products.