- With Mayo Clinic nutritionist
Katherine Zeratsky, R.D., L.D.
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Katherine Zeratsky, R.D., L.D.
Katherine Zeratsky, R.D., L.D.
As a specialty editor for the Food & Nutrition Center, Katherine Zeratsky helps you sort through the facts and figures, the fads and the hype to learn more about nutrition and diet.
A Marinette, Wis., native, she is certified in dietetics by the state of Minnesota and the American Dietetic Association. She has been with Mayo Clinic since 1999.
She is active in nutrition-related curriculum and course development in pediatrics at Mayo Clinic Rochester and nutrition education related to the physiology and recommended intakes for premature infants.
Other areas of interest include breast milk and formula safety, neonatal feeding, and nutrition for breast-feeding mothers.
She graduated from the University of Wisconsin-Madison, served a dietetic internship at the University of Iowa Hospitals and Clinics, and worked as a registered dietitian and health risk counselor at ThedaCare of Appleton, Wis., before joining the Mayo Clinic staff.
Nutrition basics (21)
- Diet soda: Is it bad for you?
- Nutrition rating system: What's behind the new food labels?
- Underweight? See how to add pounds healthfully
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Healthy diets (8)
- Diverticulitis diet: Can certain foods trigger an attack?
- Butter vs. margarine: Which is better for my heart?
- Detox diets: Do they offer any health benefits?
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Healthy cooking (10)
- Canned pumpkin: Better than fresh?
- Lentils: How do I cook with them?
- Food poisoning: How long can you safely keep leftovers?
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Healthy menus and shopping strategies (6)
- Sea salt vs. table salt: Which is healthier?
- White whole-wheat bread: Is it nutritious?
- What is BPA? Should I be worried about it?
- see all in Healthy menus and shopping strategies
Nutritional supplements (15)
- Vitamin D toxicity: What if you get too much?
- Prenatal vitamins: OK for women who aren't pregnant?
- Fiber supplements: Are they safe to take every day?
- see all in Nutritional supplements
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Question
Freezing meat: Does it kill harmful bacteria?
Does freezing raw meat kill harmful germs and bacteria?
Answer
from Katherine Zeratsky, R.D., L.D.
Freezing meat doesn't kill bacteria and other harmful microorganisms. It simply inhibits their growth. When you thaw the frozen meat, any microorganisms that were present before freezing will start multiplying again.
The best way to kill harmful microorganisms in meat is by cooking meat to a temperature of at least 160 F (71 C). Use a food thermometer in the thickest portion of the meat to make sure you've cooked to a high enough temperature to destroy bacteria.
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