If you want to preserve or save leftover meat, we often place it in the freezer to use on a later date. But is freezing meat really safe?

I read a study from the U.S. Department of Agriculture about the shelf life of various meats when stored in the freezer. Freezing meat helps prevent bacterial growth and spoilage, ensuring it doesn't go bad or carry pathogens (unless the meat was already infected).

The study indicates that if meat is stored at a temperature of -18°C (which is the average temperature of most freezers), it can last indefinitely—meaning it will remain safe as long as it's kept at that temperature. However, this is only true if the freezer temperature is consistently at -18°C (or lower, which is even better).

However, thawing and refreezing meat increases the chances of bacterial and mold growth. Therefore, it's recommended to only thaw as much meat as you plan to eat and avoid refreezing once it's been thawed.

Although cooked food stored in the freezer won't make us sick (as long as it isn't reheated multiple times), the taste may not be as good as fresh. It's best to cook the right amount of food to avoid leftovers.

Even though frozen food can last a long time, the U.S. Department of Agriculture advises that frozen meat should be discarded after:

• 1 year for raw, unprocessed meat.

• 4 months for ground meat.

• 3 months for processed meats.

To avoid confusion, it's a good idea to label or note the expiration dates of your frozen meats.