To prevent foodborne illness, it’s important to follow cooking instructions when eating frozen veggies—but many people in the U.S

The Surprising Mistake You Might Be Making with Frozen Vegetables are not

• A new survey found that many people in the U.S. may be consuming frozen vegetables raw or not following preparation instructions.
• Researchers warned that pathogens like Listeria and E. coli may be lurking on these products, as freezing does not kill the germs.
• To prevent foodborne illness, experts stressed the importance of following preparation instructions when eating frozen veggies.

Frozen vegetables are a convenient way to consume more produce, but a new study suggests that many people are not using them safely.

The research, published in the Journal of Food Protection, analyzed how people in the United States use and prepare frozen vegetables—and food safety experts say the results show people could be putting their health at risk. 

Here’s what the study found, plus why handling frozen vegetables with care is crucial.

How People are Consuming Frozen Vegetables

For the study, researchers analyzed survey data from more than 3,000 people on their frozen vegetable preparation and consumption from Sept. 1–24, 2022. The researchers discovered that nearly 9% of people said they’ve eaten raw frozen vegetables, with most tossing these in a blender to make a smoothie or juice.

More than 40% of survey respondents also said they didn’t follow package instructions when preparing their frozen vegetables, even though a third of the participants said they knew that frozen vegetables could be contaminated with germs.

“These findings show that some consumers may not be cooking frozen vegetables before eating them [and] consumers might not be reading instructions on packaging,” the researchers concluded. “Both findings highlight the critical importance of preventive controls in the production of frozen vegetables prior to reaching the consumer.”

Risks of Eating Frozen Vegetables Raw

While frozen vegetables seem innocent, they can carry pathogens that may make people seriously ill. 

“Frozen vegetables are like any other raw produce product—there is always the potential for contamination by an environmental pathogen,” Janet Buffer, MPH, senior institute manager for the Institute for Food Safety and Nutrition Security at George Washington University, told Health.

In 2016, for example, nine people were hospitalized and three people died in association with an outbreak of Listeria monocytogenes in frozen vegetables produced by CRF Frozen Foods of Pasco, Washington. 

Listeria monocytogenes may cause a bacterial illness called listeriosis, which comes in two forms: intestinal and invasive. Intestinal listeriosis often causes diarrhea and vomiting, while the invasive form can lead to flu-like symptoms, confusion, seizures, and even death. 

In a more recent example, frozen carrots and select frozen vegetable medleys were recalled in December amid concern over possible E. coli O121:H19 exposure. E. coli infections can cause severe stomach cramps, diarrhea, fever, nausea, and vomiting and can lead to life-threatening complications in some people.

Buffer stressed that freezing will not destroy certain germs, including hepatitis A and norovirus, which she said is a common misconception. “Freezing simply limits the growth of bacteria,” she explained. “If the harmful bacteria or viruses have contaminated a food product, then they will be ingested when consumed.”

Some people who eat frozen vegetables raw are at a greater risk of getting sick than others, Ellen Shumaker, PhD, director of outreach for the Safe Plates program at North Carolina State University, told Health.

“In younger, healthy populations, people often don't experience symptoms from Listeria,” she said. “But Listeria can be very serious for elderly people, pregnant women, and folks who are immunocompromised or have a weakened immune system.”

How to Prepare Frozen Vegetables

While freezing vegetables won’t kill potential pathogens, heating them can.

“It is very important to follow the preparation instructions on frozen vegetables,” Wade Syers, DSocSci, a statewide Michigan State University Extension Food Safety Specialist, told Health. “Packaging often contains statements about food safety, stating to cook the vegetables to 165°F. Following these directions lowers the risk of foodborne illness.”

Shumaker said it’s also important for people who eat frozen vegetables to know that these foods can carry pathogens.

Buffer stressed that people should be aware that frozen vegetables are not ready-to-eat foods. “Ready-to-eat means a product is prepared and can be consumed without further preparation,” she said. “Frozen vegetables require additional processing before they can be consumed—they need to be cooked.”

Edited by Health with a background in health, science, and investigative reporting. Previously, she wrote full time about parenting issues for the app Parent Lab. Before that, she worked as a reporter for National Geographic covering wildlife crime and exploitation." tabindex="0" data-inline-tooltip="true"> Jani Hall Jani Hall Jani Hall is a news editor for Health with a background in health, science, and investigative reporting. Previously, she wrote full time about parenting issues for the app Parent Lab. Before that, she worked as a reporter for National Geographic covering wildlife crime and exploitation. learn more

This story originally appeared on: Health News - Author:Korin Miller