While fresh vegetables can be a risk for foodborne illness, there have been instances where frozen vegetables have been linked to foodborne illness outbreaks.
It is important to handle frozen produce properly to prevent the spread of germs to your food and kitchen. From research, the USDA found:
- When preparing the frozen corn for a salad, almost all participants in the study failed to follow the manufacturer’s instructions to check that it reached a safe internal temperature of 165 degrees Fahrenheit. A food thermometer is the only safe way to know if it reaches that temperature.
- Even if you are preparing a cold salad, frozen produce must be cooked first.
Source: https://bit.ly/32nbpkB
