"Everything can be frozen"? Be careful! Some ingredients spoil when frozen, and some can harm your health after freezing.

This article is from Consumer Reports. Author: Huang Huanhuan

“Everything can be frozen,” this popular internet phrase is evolving from a joke into a kitchen practice embraced by many young singles and families with children. Facing fast-paced lives, dividing leftover ingredients into portions and freezing them seems like a “time magic,” reducing waste and making meal prep more convenient.

However, the investigation by Consumer Reports reveals that not all foods are suitable for this “freezing experiment.” Improper handling can not only ruin the taste but also pose food safety risks. This article will uncover the truth about freezing preservation, clarify the boundaries of what can and cannot be frozen, and provide consumers with a safe household freezing guide.

** 01. **

“Freezing hot” trend rises from internet memes to daily kitchen routines

At 12:30 p.m., Tang Min (pseudonym), who just finished a meeting, goes to the break room and takes her “pre-made meal box” from the company fridge. Three minutes later, a steaming hot lunch is served on the table. Meanwhile, new mom Li Li (pseudonym) spends her weekend afternoon dividing prepared carrot puree, spinach puree, beef puree, and other baby foods into storage compartments, easily preparing a week’s worth of baby food.

Scenes like these are becoming increasingly common in daily life. On social media, topics like “#FrozenGate,” “#FreezingIsForever,” “#EverythingCanBeFrozen” have garnered tens of millions of views. Singles share their weekly meal prep achievements and menus; moms showcase colorful “baby food ice cubes”; food enthusiasts promote novel ways of eating frozen milk tea, frozen wine, frozen fruit, sparking online discussions and imitation.

(图 source: social media)

The phrase “Everything can be frozen” has quietly seeped from screens into reality, becoming a popular “efficient kitchen” lifestyle. It hits the common pain points of modern people—dealing with limited time, reducing food waste, and seeking convenient cooking. Photos of neatly arranged frozen storage boxes with clear labels on social media convey practical tips and create a sense of “life under control” and security.

** 02. **

Scientific truth: Freezing food ≠ halting spoilage

Behind this wave of “freezing fever” on social media, a key issue is being overlooked: Is household freezing really a “time pause magic” that keeps food “forever young”? When “freezing believers” indiscriminately stuff various ingredients into freezers, are they ignoring scientific boundaries and potential risks?

“Freezing doesn’t truly pause time, but it can slow it down,” says Liu Limei, secretary of the Guangdong Food Circulation Association. Freezing is an efficient and widely used preservation method. Its core principle is to inhibit microbial growth and reproduction, and reduce enzyme activity at low temperatures, thereby delaying food spoilage.

From a food science perspective, during freezing, water in food forms ice crystals. The size and distribution of these crystals can damage cell structures, leading to juice loss and texture deterioration upon thawing; fats may still undergo slow oxidation, producing rancid flavors; some vitamins (like B and C groups) gradually degrade over time. Therefore, freezing can “delay” but not “stop” the quality changes in food.

Although sterile foods stored below -18°C can be preserved long-term in theory, in reality, household freezers often experience temperature fluctuations due to frequent door opening, aging equipment, power outages, or incorrect settings, making it impossible to maintain the ideal temperature (-18°C or below).

Moreover, more importantly, Han Xing, a testing technician at Renji Hospital affiliated with Shanghai Jiao Tong University School of Medicine, pointed out in an interview that frozen foods cannot completely inhibit bacterial growth. For example, Listeria can grow at 0–4°C and survive at -20°C for up to a year. If ingested, it can cause diarrhea, meningitis, and bacteremia, posing health risks.

** 03. **

Frozen “red and black list”: distinguish what can and cannot be frozen

Which foods are suitable for freezing to extend shelf life?

Liu Limei states that raw meat, seafood, staple foods, root vegetables, and broth can be frozen within reasonable timeframes to best preserve flavor and nutrition. The table below summarizes five major categories of foods suitable for freezing, along with tips and storage durations:

While freezing can extend the shelf life of most ingredients, not all foods are suitable for “ice sealing.” High-water-content, delicate, or structurally unique foods—such as cucumbers, lettuce, tomatoes, and cooked starchy foods—are prone to “freezer burn” or texture collapse after freezing, making them inedible or severely compromised.

High-water, tender vegetables, most dairy products, and cooked starchy staples are high-risk “danger zones” in freezing, as water expansion, structural damage, or component separation can cause spoilage. It is advisable to avoid freezing these.

** 04. **

Home freezing tips:

Freezing is not just “one freeze,” improper operation can turn preservation into “ruined freshness” and even pose health risks. Liu Limei reminds that following these principles ensures freezing truly benefits your life:

· Freeze while fresh; avoid “rescuing” near expiration: Freezing only delays spoilage, it cannot repair already damaged or nearly spoiled food. Always freeze ingredients while they are fresh and unspoiled; otherwise, even frozen, safety risks and nutrient loss are irreversible. Limited fridge space means avoid freezing too much at once; overstocking can impair cold air circulation, raising temperatures in some areas and accelerating spoilage.

· Portion into small sizes; avoid repeated thawing: Only take out what you need each time, and consume promptly. Repeatedly thawing and refreezing large blocks increases temperature and water activity, promoting bacterial growth and chemical reactions, raising spoilage risks—especially dangerous for vulnerable groups (elderly, pregnant women, children).

· Keep track of time; don’t treat as “family heirloom”: Frozen foods have recommended “best before” periods. Exceeding these may not be immediately harmful but can severely impact taste, aroma, and nutrition. Label with dates and prioritize consuming older batches.

· Pay attention to thawing methods: Use refrigerator slow thawing or microwave low-temperature settings. Avoid thawing at room temperature or in cold water, which can promote bacterial growth and nutrient loss. Since raw meat and seafood are high in protein and water, improper thawing can lead to bacterial proliferation, causing symptoms like stomach pain and diarrhea.

【References】

1. “What does meat that’s been frozen for tens of thousands of years taste like?” Science China

2. “Freezing is forever? Your fridge needs a clear-out.” Foodborne Disease Prevention and Control Department