He's had malaria, bilharzia (a tropical disease caused by parasitic worms picked up from snails), leishmaniasis (a parasitic disease spread by the bite of a sandfly), roundworm, botflies and ringworm.
Some things, however, are virtually unrecognizable once they've been frozen and thawed. In other words, you can freeze whatever you want, and use these foods frozen, but some foods don't hold up after being defrosted. Here are 11 things you should not keep in the freezer. Freezing food is a delicate matter. No matter what you're freezing, make sure to use it within nine months or so (yes, that means cleaning out your freezer), and also make sure to defrost it correctly.
Fresh produce contains chemical compounds called enzymes which cause the loss of color, loss of nutrients, flavor changes, and color changes in frozen fruits and vegetables.These enzymes must be inactivated to prevent such reactions from taking place.illiam Schafer, Food technologist â Department of Food Science and Nutrition. Reviewed 2014 by Suzanne Driessen, Extension Educator â Food Safety. Freezing is a quick and convenient way to preserve fruits and vegetables at home. It is a popular method of home food preservation throughout Minnesota.