Will pork grow bacteria if it is frozen for a long time?

Pork is one of the most commonly consumed meats. Pork is delicious, nutritious and cheap. Many people choose pork as an ingredient when cooking at home. Sometimes, many people buy too much pork at one time and freeze it in the freezer of the refrigerator to eat later. Sometimes it may be frozen for several months. Many people are worried about pork that has been frozen for a long time, believing that it may breed bacteria. So, will pork grow bacteria if it is frozen for a long time?

The shelf life of pork in the freezer is generally 4-5 months, and no more than half a year at most. The freezing temperature is best at minus 15-16 degrees Celsius. Experts say that if the pork is consumed over this period of time, its nutrients will be lost and its taste will deteriorate. In addition, a "psychrophilic bacteria" called Listeria will be produced, making it unsuitable for consumption.

When long-frozen pork is thawed, the temperature rises and the damaged tissue cells exude a large amount of protein and water, making the meat a paradise for bacteria. Bacteria will break down the protein and fat in the meat, producing a large number of small molecular decomposition products that are harmful to the human body. Such as small molecular amines produced by protein decomposition, aldehydes, ketones, and peroxides produced by fat oxidation, etc. People are likely to suffer from food poisoning after eating it, and experience symptoms such as vomiting, nausea, and diarrhea.

Although freezing can prevent the growth of bacteria and prevent spoilage, it cannot completely prevent the oxidation of fat and protein. When the meat is oxidized, its color will turn dark red over time, the fat in the fat will begin to turn yellow, and the taste will become fishy. If you eat this kind of meat, the fat oxidation products in the meat will accelerate the aging of the human body.

After the meat is frozen, the microorganisms, bacteria and parasites inside it are still there and will slowly produce toxins that seep into the meat. When the meat thaws, these microorganisms, bacteria and parasites become very active and the meat will spoil very quickly. Long-term consumption will reduce the body's immunity.