Experts reveal how to safely defrost food after nine members of the same family die after eating leftovers

Experts have shared how to correctly and safely defrost frozen food as nine family members tragically died after eating leftovers.

As previously reported, nine members of a family in China became unwell after consuming homemade corn noodles that had reportedly been stored in a freezer for a year.

The family became ill after eating noodles. Credit: Jackyenjoyphotography/Getty

The family of twelve, living in Jixi City in Heilongjiang province, had gathered on October 5 for a breakfast meal, per the Independent. Nine family members then consumed a dish called Suantangzi - a thick noodle made from fermented corn flour.

The younger family members, however, chose not to eat it, reportedly due to a dislike for its taste.

Hours after the meal, those who had eaten the noodles began experiencing symptoms of poisoning. Eight of the family members died shortly after, with a ninth sadly passing away a few days later.

Why did the family members die?

Local authorities confirmed that the family was poisoned by bongkrekic acid, a dangerous toxin, and ruled out the possibility of intentional poisoning, according to Chinese news outlets.

The National Health Commission responded with an urgent warning, advising the public to avoid making and consuming food products made from fermented rice and flour.

Health officials reported that a high concentration of bongkrekic acid, a potent respiratory toxin produced by the bacterium Pseudomonas cocovenenans, was detected in both the noodles and in the gastric fluids of those who had died.

How to safely defrost frozen food for eating

Many of us have found ourselves reaching for frozen leftovers for a quick and easy meal.

And while the temptation might be to dunk that solid chicken breast in a sink full of hot water, or leave the beef thawing on the counter while you dash to the office, both of these quick fixes could set the stage for foodborne illnesses.

The US Department of Agriculture has issued a number of guidelines on safe defrosting practices - ensuring that you can eat a meal with confidence.

Frozen foods are safe indefinitely, but the minute they start to thaw and the temperature rises above 40°F, bacteria that were present before freezing can begin to wake up and multiply.

Food should be kept out of the so-called "Danger Zone". Credit: zhihao / Getty

"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 or below," the Department states. "There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave."

Thawing on the counter or in hot water can quickly move foods through the "Danger Zone," the temperature range between 40 and 140 °F where bacteria grow most rapidly.

So, how can you defrost without distress?

Here's what to know when it comes to thawing safely:

Patience is a virtue, and it's also a must for thawing food in the fridge. This method keeps food safe by slowly bringing it up to a temperature that's hostile to bacterial growth.

It takes about 24 hours to thaw five pounds of frozen goods, so it's not a last-minute solution. Items like ground meat or poultry can hang out safely for a day or two post-thaw, while cuts of red meat, like beef or pork, stay fresh for an additional three to five days.

If time is of the essence but you can spare a little attention, thawing in cold water is your best bet.

Credit: Steve Outram / Getty

Ensure the food is in a leak-proof bag to prevent water absorption and bacterial contamination. Submerge the bag in cold water, changing the water every 30 minutes to keep things chilly.

Small packages can thaw in under an hour, but larger items will take longer—plan on roughly 30 minutes per pound.

When you need to thaw something pronto, the microwave can be used. However, it's crucial to move microwave-thawed foods straight to the cooking phase since parts of the food may start cooking during the thaw process, flirting with the aforementioned "Danger Zone".

The microwave can be used - but food should be cooked immediately after. Credit: FreshSplash / Getty

"Foods thawed in the microwave should be cooked before refreezing," the Department adds.

No Time to Thaw? Cook It Frozen!

In a real pinch, it’s perfectly safe to cook foods from a frozen state — it’ll just take about 50% longer than the usual cooking time. Whether you're baking, grilling, or frying, keep that meat thermometer handy to ensure your food reaches a safe internal temperature.

Avoid using garages, dishwashers, or leaving food outdoors as thawing stations. These methods can lead to uneven thawing and potentially dangerous food temperatures.

The bottom line is that while thawing food might feel like a time-consuming step, it’s a crucial part of cooking safely. Whether you plan ahead with fridge thawing or need a quick fix with cold water or the microwave, keeping food out of the "Danger Zone" will ensure your meals are delicious and safe.

Featured image credit: FreshSplash / Getty