>bolognese sauce >got frozen, defrosted, frozen again (fridge

>>8361419
huh?

>>8361420
Not sure if I'm just being paranoid, but I've heard that the more food gets reheated, the more bacteria will thrive in it.

Will somewhat pastuerising the food be enough?

>>8361437
That line of thought comes from microwaves. They heat unevenly and people don't generally heat things up thoroughly enough to achieve microbial kill. Use a pot on the stove.

>>8361419
When it got defrosted was it ever over 40F?

>>8361448
Alright, I'll give it a shot with the stove. Cheers.

>>8361453
Bits of it might have been, yes. It was still mostly frozen, but you could scoop it out with a fork with little effort. Scooped the softer bits out as much as possible.

>>8361463
>It was still mostly frozen,
then it probably wasn't over 40F. You can eat it. The FDA approves refreezing meat if they never reach over 40F.

>>8361466
Sweet. Thanks mate.

I'm heating it in the stove so that it's bubbling for a few minute, just to be a bit safer.