practice to thaw a whole piece of food item but using only a portion
of it and refreezing the rest of the food to be used later. Thawing and
refreezing food increase the number of microorganism in the food
item. During thawing process, the temperature reaches a suitable
condition for bacteria multiplication and refreezing the food item
creates a dormant condition for this bacteria. If this process is
repeated several times, the number of bacteria will increase each
time and might cause hazards. Several studies by Buccheri et al.
(2007) and Tokuç et al. (2009) also report similar results