Many people think frozen vegetables are completely safe from harmful bacteria, but that’s not always the case. While freezing stops bacteria from growing, it doesn’t necessarily kill it. This means that if the vegetables were contaminated before freezing, the bacteria can survive until they’re cooked—or eaten. Recent food recalls have shown that some frozen vegetables are more prone to contamination than others, especially with Listeria and Salmonella. Knowing which varieties carry the highest bacteria risk can help you store, prepare, and cook them more safely.
