When foods are frozen they are first sterilised, either by
blanching or other means. Once thawed, problem bacteria can
grow before being frozen again and they are still there.
Mostly, however, I believe that it's a texture and taste
problem - no manufacturer wants their food to look bad or
taste bad.
General fitness, health and nutrition · Public discussion
Re: "DO NOT REFREEZE!" - but why?
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- General fitness, health and nutrition
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- 31 October 2005
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- John Sankey
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