Unless you have a precise temperature history of the thawed swordfish, refreezing it would not be recommended. The vacuum packaging could promote the growth of C. boutlinum along with the formation of the toxin if it got above 38 degrees F. Swordfish can also produce histamines when temperature-abused which could result in Scombroid poisoning.
because when the fish is first vacuum packed its raw, and has bacteria. Don't re-use the vacuum packing as you cannot remove bacteria
No, not at all
Vacuum packed vegetables are blanched, which is a process of partially cooking them in boiling water. They do this because raw vegetables give off gases when stored. Vacuum packed fruits are uncooked when frozen.
Vacuum packed deli meats should be stored in the refrigerator or frozen until ready for use.
A vacuum packed turkey will generally last three days in a fridge. After this length of time it will begin to spoil.
It depends somewhat on the meat. However, most red meats and pork can be re-frozen with this caveat: the meat must have been thawed in the refrigerator. If it was quick thawed in water or the microwave, it should not be refrozen. It depends on how completely it was defrosted. If it still had ice crystals it was not thawed completely. If all of it got over 32 Deg F do not refreeze.
You should not refreeze any food. Vacuum-sealing only slows the deterioration of that food; it does not kill any bacteria that might be on it so the sausage needs to be eaten within 24 hours of defrosting, unless package instructions say differently, or discarded.
yes
Food that is packed in such a ay that air cannot get to it and without any protective gas in the packaging. Many ground coffees are vacuum packed (the package is hard until you let air in by opening and then it is soft, powder in a plastic bag).
The proper way to take the temperature of vacuum packed foods is with a metal stem thermometer. To take the correct temperature, put the thermometer in the center of the food.
Only canned, vacuum-packed or dried foodstuffs.
The proper way to take the temperature of vacuum packed foods is with a metal stem thermometer. To take the correct temperature, put the thermometer in the center of the food.