Bob,
I loved your quote about "not getting sick..."
I have dear ole friends in their 80's. He just died recently, but from bladder cancer.
They cold pack (hot bath method)deer meet in canning jars. Everybody will tell you that you shouldn't do THAT either. Botulism can't be killed till above 230* and then the enzyme released will kill you and isn't broken down till much higher temps that that...only should pressure can low acid veggies and meat!
But, they've been doing it for years and years. I avoid ever eating any of that food... :eek: They may have the anti-bodies built to handle it. I don't!
I know a family in upstate NY where the Mom kept mayonaise in the cupboard after opening. Nobody got sick living at home. Kid moves away, comes back for a family summer reunion and almost dies on the tater salad with the mayonaise kept out of the fridge for months in hot weather.
People can build tolerances to lots of stuff.
Then there are the family things passed on from generation to generation. If I had some fish, I'd go have some and chase it with a bowl of ice cream just to get ole materal grandma spinning in her grave! Many "wive's tales" are that. Some have a historical basis that has long since passed.
That comment about controlling conditions and temps made earlier on page 2 is critical too. "IT all depends..." is so true here.
Freezing and refreezing meat will not make you sick. BUT... as others have said: How you thaw it, how long it's at room temperature, how long it was kept before freezing the first time, etc, etc. etc. are all so critical.
Now I'm hungry for some ice cream...