Comment on A bit rubbery...

el_twitto@lemmy.world ⁨4⁩ ⁨months⁩ ago

• PineRune@lemmy.world ⁨4⁩ ⁨months⁩ ago

  Freezing can kill bacteria, but only at temperatures far below what the standard freezer can reach. They do this for many seafood products sold commercially.

  source
• Nurse_Robot@lemmy.world ⁨4⁩ ⁨months⁩ ago

  Tbf it does. All sushi in the US is required to be frozen first for that reason

  source

  • Idreamofcheesy@lemmy.world ⁨4⁩ ⁨months⁩ ago

    That’s only for specific fish parasites. Or else we could just freeze beef, thaw it and eat it raw.

    source

    • funkajunk@lemm.ee ⁨4⁩ ⁨months⁩ ago

      Bruh, you can eat raw beef

      source

      • Soup@lemmy.world ⁨4⁩ ⁨months⁩ ago

        That’s only because a hunk of beef is so large that many unsafe elements can’t penetrate. You trim off the outside and are left with something much safer, so long as it is consumed quickly enough. It is the same reason why you don’t need to freeze tuna, because tuna are fucking huge.

        Also, be careful when grinding meat, or even cutting it, because if you end up with the shit on the outside being pushed into the cuts on the inside then none of it matters and you’re back to square fucked.

        source

        • -> View More Comments
    • Nurse_Robot@lemmy.world ⁨4⁩ ⁨months⁩ ago

      Fair point

      source
  • MoonlitSanguine@lemmy.one ⁨4⁩ ⁨months⁩ ago

    I assume that’s for parasites which some can be killed by freezing. Freezing won’t kill bacteria until about -60°C / -80°F

    source