HealthDay operates under the strictest editorial standards. Our syndicated news content is completely independent of any financial interests, is based solely on industry-respected sources and the latest scientific research, and is carefully fact-checked by a
team of industry experts to ensure accuracy.
All articles are edited and checked for factual accuracy by our
Editorial Team prior to being published.
HeathDay is committed to maintaining the highest possible levels of impartial editorial standards in the content that we present on our website. All of our articles are chosen independent of any financial interests. Editors and writers make all efforts to clarify any financial ties behind the studies on which we report.
(HealthDayNews) -- Are you worried about those grayish-brown, leathery looking marks on the food in your freezer? No need to fret. According to the U.S Food and Drug Administration, freezer burn is a food-quality issue, not a food-safety problem.
The dry spots are caused by air seeping through packaging that's not airtight, and the color changes are a result of chemical changes in the food's pigment. The food is fine to eat -- just cut away the dry areas either before or after cooking the food.
Next time you freeze food in plastic bags, push all the air out first.
The content contained in this article is over two years old. As such our recommendation is that you reference the articles below for the latest updates on this topic. This article has been left on our site as a matter of historic record. Please contact us at firstname.lastname@example.org with any questions.