Does freezing food kill bacteria that cause food poisoning?

Low temperatures put many bacteria into an inactive state. When food thaws, surviving bacteria may become active again, especially if the food stays warm for too long. Some harmful substances can remain even after freezing. Safe handling therefore still depends on clean hands and surfaces, separating raw and ready-to-eat foods, thorough cooking where required, and prompt refrigeration of leftovers. Freezing food soon after purchase or cooking can preserve it, but it cannot repair food that was already mishandled.

Pack food in suitable containers, label it, and freeze it while it is still fresh. Thaw it in the refrigerator, in cold water changed regularly, or in a microwave followed by immediate cooking; avoid leaving it on the counter. Keep raw meat away from foods eaten without cooking, wash hands after handling it, and follow the product's cooking instructions. If food smells unusual, has damaged packaging, or has been kept at an unsafe temperature, discard it rather than tasting it.

Food poisoning may cause nausea, vomiting, diarrhoea, abdominal pain, or fever. Seek medical advice for blood in stool, severe or persistent pain, repeated vomiting, signs of dehydration, or symptoms in a young child, older adult, pregnant person, or someone with a weakened immune system. Oral rehydration therapy may help replace fluids; IV fluid therapy may be needed when dehydration is severe.

Ask how to manage fluids, which symptoms suggest dehydration, when to return to normal foods, and whether anyone else who ate the food needs assessment.