How to freeze a whole chicken?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Priscilla De Gregorio PhD is a Biotechnologist with expertise in Food Microbiology, Probiotics, Nanotechnology, and Immunology. She writes and reviews content on these topics.
Dr Priscilla De Gregorio’s Highlights:
- Researcher at the National Consult of Scientific and Technology Research (CONICET) of Argentina.
- Four Post Doctorate focussed in Probiotics, Agricultural Microbiology, Nanotechnology, and Food Microbiology (in Argentina, Brazil, and Italy)
- PhD in Biological Sciences with a focus on Probiotics at the National University of Tucumán (UNT) of Argentina and a one-month internship at Hannover Medical School of Germany
- Bachelor in Biotechnology at the National University of Tucumán (UNT) of Argentina
Professional Experience
Dr Priscilla Romina De Gregorio obtained her PhD in Biological Sciences in 2015, and postdoctoral studies in 2017, both supported by grants from the National Council for Scientific and Technological Research (CONICET) of Argentina.
In 2017 Dr Priscilla Romina De Gregorio obtained a position at CONICET as a Researcher at the Reference Centre for Lactobacilli (CERELA). Throughout her PhD and as a researcher she developed research in the area of vaginal lactic acid bacteria with probiotic potential, using in vitro and in vivo experimental models.
Dr. Priscilla Romina De Gregorio has experience in different areas such as microbiology, immunology, and nanotechnology. She has conducted trials using eukaryotic cells and experimental mouse models to evaluate the mechanisms of action of lactobacilli and their metabolites. She was actively involved in two clinical studies with healthy women, evaluating the effects of lactobacilli with probiotic potential.
Dr Priscilla Romina De Gregorio is a co-author of numerous publications in international journals, 3 book chapters, and 1 patent, mostly related to probiotics. She has participated in several international scientific events and research projects, and in the licensing of probiotic strains of vaginal lactobacilli for an Argentinean company.
Dr Priscilla Romina De Gregorio has done doctoral and post-doctoral internships in different research groups in Germany, Brazil, Argentina, and Italy focused on Agricultural Microbiology, Nanotechnology, Food Microbiology, and Statistic Analyses.
Dr Priscilla Romina De Gregorio has already co-directed a master’s thesis and a graduate thesis. She also participates as a reviewer of scientific articles in different international journals.
Education
2009 – Bachelor in Biotechnology at the National University of Tucumán (UNT) of Argentina.
2015 – PhD in Biological Sciences at the National University of Tucumán (UNT) of Argentina with a scholarship from the National Consult of Scientific and Technology Research (CONICET) of Argentina and development in the Reference Center for Lactobacilli (CERELA – CONICET).
2014 – One-month internship at Hannover Medical School of Germany
2015 – 2017 Postdoctoral Scholarship of CONICET. Higher Institute for Biological Research (INSIBIO-CONICET-UNT). Laboratory of Pharmacy and Biotechnology. Tucuman, Argentina.
2015 – 2016 Post Doctorate (6 months) at Federal University of Rio Grande do Sul (UFRGS). Soil Microbiology Laboratory of the Soil Department of the Faculty of Agronomy. Company TECNANO, Porto Alegre, RS, Brazil.
2019 – Post Doctoral Scholarship (6 months) of Ministero degli Affari Esteri e della Cooperazione – Italian Government. Laboratory of Pharmacy and Biotechnology. Alma Mater Studiorum – Università di Bologna. Bologna, Italy.
2021 – 2023 Post Doctorate (19 months) at Graduate Program in Biotechnology (PPGBiotec) of the University of Vale do Taquari (Univates). Food Biotechnology Laboratory. Lajeado, RS, Brazil.
Articles
Juárez Tomás MS, Saralegui Duhart CI, De Gregorio PR, Vera Pingitore E, Nader-Macías ME. Urogenital pathogen inhibition and compatibility between vaginal Lactobacillus strains to be considered as probiotic candidates. European Journal of Obstetrics & Gynecology and Reproductive Biology. 2011, 159, 399-406.
De Gregorio PR, Juarez Tomas MS, Santos V, Nader-Macias ME. Beneficial lactobacilli: effects on the vaginal tract in a murine experimental model. Antonie van Leeuwenhoek. 2012, 102, 569-580.
De Gregorio PR, Juarez Tomas MS, Leccese Terraf MC, Nader-Macias ME. In vitro and in vivo effects of beneficial vaginal lactobacilli on pathogens responsible for urogenital tract infections. Journal Medical Microbiology. 2014, 63, 685-696.
De Gregorio PR, Juarez Tomas MS, Leccese Terraf MC, Nader-Macias ME. Preventive effect of Lactobacillus reuteri CRL 1324 on Group B Streptococcus vaginal colonization in an experimental mouse model. Journal Applied Microbiology. 2015, 118, 1034-1047.
Juárez Tomás MS, De Gregorio PR, Leccese Terraf MC, Nader-Macías ME. Encapsulation and subsequent freeze-drying of Lactobacillus reuteri CRL 1324 for its potential inclusion in vaginal probiotic formulations. European Journal of Pharmaceutical Sciences. 2015, 79, 87-95.
De Gregorio PR, Juarez Tomas MS, Nader-Macias ME. Immunomodulation of Lactobacillus reuteri CRL 1324 on Group B Streptococcus vaginal colonization in a murine experimental model. American Journal of Reproductive Immunology. 2016, 75, 23-35.
Michavila G, Adler C, De Gregorio PR, Lami MJ, Caram di Santo MC, Zenoff A, de Cristobal RE, Vincent PA. Pseudomonas protegens CS1 from the lemon phyllosphere as a candidate for citrus canker biocontrol agent. Plant Biol (Stuttg). 2017, 19, 608-617.
De Gregorio PR, Michavila G, Ricciardi Muller L, de Souza Borges C, Pomares MF, Saccol de Sá EL, Pereira C, Vincent PA. Beneficial rhizobacteria immobilized in nanofibers for potential application as soybean seed bioinoculants. PLoS One. 2017, 12, e0176930.
De Gregorio PR, Salva S, Juárez Tomás MS, Nader-Macías MEF. Effects of exogenous sex hormones on mouse estrous cycle, vaginal microbiota and immune cells. Scand J Lab Anim Sci. 2018, 44 (3) ISSN 2002-0112.
De Gregorio PR, Silva JA, Marchesi A, Nader-Macías MEF. Anti-Candida activity of beneficial vaginal lactobacilli in in vitro assays and in a murine experimental model. FEMS Yeast Res. 2019, 19, foz008.
De Gregorio PR, Maldonado NC, Vera Pingitore E, Leccese Terraf MC, Juárez Tomás MS, Silva de Ruiz C, Santos V, Wiese B, Bru E, Paiz MC, Reina MF, Schujman DE, Nader-Macías MEF. Intravaginal administration of gelatine capsules containing freeze-dried autochthonous lactobacilli: a double-blind, randomised clinical trial of safety. Beneficial microbes. Benef Microbes. 2020, 11, 5-17.
De Gregorio PR, Parolin C, Abruzzo A, Luppi B, Protti M, Mercolini L, Silva JA, Giordani B, Marangoni A, Nader-Macías MEF, Vitali B. Biosurfactant from vaginal Lactobacillus crispatus as a promising agent to prevent Candida adhesion. Microb Cell Fact. 2020, 19, 133. 2020.
Silva JA, De Gregorio PR, Rivero G, Abraham GA, Nader-Macías MEF. Immobilization of vaginal Lactobacillus in polymeric nanofibers for its incorporation in vaginal probiotic products. Eur J Pharm Sci, 2021, 156, 105563.
Abruzzo A, Giordani B, Parolin C, De Gregorio PR, Foschi C, Cerchiara T, Bigucci F, Vitali B, Luppi B. Lactobacillus crispatus BC1 Biosurfactant Delivered byd Hyalurosomes: An Advanced Strategy to Counteract Candida Biofilm. Antibiotics (Basel). 2021, 10, 33.
Parolin C, Croatti V, Laghi L, Giordani B, Tondi MR, De Gregorio PR, Foschi C, Vitali B. Lactobacillus Biofilms Influence Anti-Candida Activity. Front Microbiol, 2021, 12, 750368.
Nader-Macías MEF, De Gregorio PR, Silva JA. Probiotic lactobacilli in formulas and hygiene products for the health of the urogenital tract. Pharmacol Res Perspect. 2021, 9, e00787.
Book Chapters
Nader-Macías MEF, De Gregorio PR. Probiotics and urogenital health. Probiotics Advanced Food and Health Applications. 2021, pp. 355-388.
De Gregorio PR, Gennari A, Nied CV, Volpato G, Volken de Souza CF. Low-lactose milk production using β-galactosidases. Enzymes Beyond Traditional Applications in Dairy Science and Technology, 2023, pp. 361–381.
De Gregorio PR, Gennari A, Nied CV, Volpato G, Volken de Souza CF. Production of oligosaccharides, a prebiotic from lactose, using β-galactosidase Enzymes Beyond Traditional Applications in Dairy Science and Technology, 2023, pp. 383-401.
Main Conferences
De Gregorio PR, Juárez Tomás MS, Nader-Macias MEF. Antimicrobial and aggregative properties of vaginal lactobacilli for their inclusion as active pharmaceutical ingredients (API) for pharmabiotic products. 2nd International Meeting of Pharmaceutical Sciences (RICIFA). Argentina. 2012.
De Gregorio PR, Juárez Tomás MS, Nader-Macías MEF. In vitro and in vivo effects of beneficial vaginal lactobacilli on pathogenic Streptococcus agalactiae. IV International Symposium on Lactic Acid Bacteria (SIBAL) Food, Health and Applications. Argentina. 2013.
De Gregorio PR, Juárez Tomás MS, Leccese Terraf C, Nader-Macías MEF. Dose-dependent preventive effect of Lactobacillus reuteri CRL 1324 on Group B Streptococcus vaginal colonization in an experimental mouse model. 2nd World Congress on Targeting Microbiota. France. 2014.
De Gregorio PR, Juárez Tomás MS, Nader-Macías MEF. Immunomodulation of Lactobacillus reuteri CRL1324 on group B Streptococcus vaginal colonization in a murine experimental model. SIBAL 2016 – V International Symposium on Lactic Acid Bacteria (SIBAL). Argentina. 2016.
De Gregorio PR. Preventive effect of probiotic lactobacilli on Streptococcus agalactiae vaginal colonization. In: 2nd International Symposium on Streptococcus agalactiae Disease (ISSAD). The Global Conference on Group B Streptococcus. Plenary Session. London, England. 2021.
You can view some of Dr De Gregorio’s work below and links to her professional profile.
Research Gate:https://www.researchgate.net/profile/Priscilla-De-Gregorio
Scopus: https://www.scopus.com/authid/detail.uri?authorId=54782313900
LinkedIn: https://www.linkedin.com/in/priscilla-romina-de-gregorio-a92482100/
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “How to freeze a whole chicken?” and how to thaw chicken safely.
How to freeze a whole chicken?
The USDA provides the following recommendations for freezing uncooked whole chicken (1):
- Whole chicken can be frozen in its original packaging or repacked in a freezer bag for 1 year to maintain its quality.
- If you plan to use the chicken up within 2-3 months, wrap porous plastic containers from the store with air-resistant aluminum foil, plastic wrap, or freezer paper, or place the container inside a freezer bag.
- Before freezing the chicken in the freezer, remove excess air from the pack of the freezer. This would help in reducing freezer burn.
- Label the date of freezing in the chicken. This would help you in remembering the date of freezing.
- Freeze the chicken at a temperature of 0℉ or below. If kept frozen continuously, it will be safe indefinitely. The quality of the poultry may diminish the longer it is frozen. Avoid freezer temperature fluctuations, which will reduce freezing efficiency.
To freeze a cooked whole chicken, you should (3):
- Cook the whole chicken to a safe minimum internal temperature of 165°F, using a food thermometer to check the internal temperature
- Cool the cooked chicken to a temperature of 40°F within 2 hours after cooking, to avoid exposing the food to the danger zone (40°F to 140°F) where the growth of microorganisms is intense and dangerous
- Wrap the chicken in airtight packaging, or seal them in storage containers or freezing plastic bags
- Freeze it at 0°F or below, avoiding temperature fluctuations
- For the best quality, flavor, and texture, consume within 4 months.
Which packaging material has to be used to freeze chicken?
An airtight container or package is required to freeze chicken. An airtight container can help in reducing freezer burn and prevents moisture from escaping from the chicken (1).
Shrink packages can also be used to freeze chicken. You can use plastic freezer bags or aluminum foil too. This should be wrapped around the chicken. Inspect for holes in the packaging that you are about to use (1).
Butcher paper can also be used to freeze chicken. Avoid using normal plastic bags as they do not protect from air and moisture. .
You can purchase freezer-proof plastic containers for storing chicken. Use rectangular or square ones. While freezing, ensure that there is space between the container and the lid of the chicken.
How to thaw chicken safely?
The USDA recommends three ways to thaw chicken: in the refrigerator, in cold water, and in the microwave (1).
- Plan ahead for slow, safe thawing in the refrigerator. Whole chickens may take 1 to 2 days or more to thaw, in the case of uncooked chicken.
- Once raw chicken is thawed, it can be kept in the refrigerator for an additional day or two before cooking or reheating. During this time, if the thawed chicken is not used in the refrigerator, it can be refrozen without cooking first.
- You can use cold water to thaw the chicken in its airtight container or in a leak-proof bag. Immerse the whole chicken or cut parts in cold water, changing the water every 30 minutes to make sure it stays cold. This may take 2 to 3 hours. Cook immediately after thawing.
- Thawed chicken in the microwave should be cooked immediately after thawing because some areas of the food may heat up and begin to cook during microwave cooking promoting bacterial growth.
- Always thaw chicken before cooking in a slow cooker or microwave. However, chicken can be cooked frozen in the oven or on the stovetop. Cooking time can be 50 percent longer.
- Make sure the chicken is cooked or reheated to a safe minimum internal temperature of 165 °F which can be measured with a food thermometer (2).
What instructions need to be kept in mind while freezing chicken?
- Keep the freezer temperature at 0°F or below to keep chicken frozen and prevent the growth of harmful microorganisms (1).
- Avoid placing the bulk of foods or chicken in the freezer as this would prevent the freezer from freezing the chicken effectively. Store chicken in the back of the freezer.
- While storing the chicken in a package, remove excess air from the package to reduce rancidity (1).
- If you are storing the chicken in the container, make sure to seal it properly with a lid.
Other FAQs about Chicken that you may be interested in.
Can you cook the chicken to 145?
Can you cook chicken in a crockpot for 10 hours?
Can you freeze 4 day old cooked chicken?
Why should you freeze chicken?
You should freeze chicken because freezing can greatly extend the shelf life of food. The ability of frozen meat, including poultry, to remain fresh is mainly due to the fact that the physical, chemical, and biochemical reactions in animal tissues that occur after slaughter are not completely halted by cold treatment, but are reduced significantly (4).
While microbial growth ceases at temperatures of -12°C or lower and complete inhibition of cellular metabolism in animal tissues occurs at temperatures below -18°C, maintaining meat quality entirely can only be achieved at temperatures of -55°C or below.
Nevertheless, spoilage can still occur due to enzymatic reactions, oxidative rancidity, and ice crystallization. Although about 60% of the microbial population is killed during the freezing process, the remaining population gradually increases over time during frozen storage.
What happens when chicken is frozen?
When chicken is frozen, the growth of microorganisms that can cause spoilage is stopped. Therefore, freezing can help preserve the quality and safety of chicken for an extended period (1).
Freezing does not kill the microorganisms present in chicken, so it is important to cook chicken properly before consumption to prevent foodborne illness (1).
You should be aware that the quality of chicken can be affected by freezing and thawing. Freezing can alter the texture, flavor, and nutrients (1).
For the best quality, flavor, and texture, consume frozen raw chicken within 1 year, and frozen cooked chicken within 4 months (1).
Conclusion
In this brief article, we have answered the question, “How to freeze a whole chicken?” and how to thaw chicken safely. References
- Chicken from Farm to Table. USDA, 2019.
- Food Safety Charts – Safe Minimum Internal Temperature Chart. USDA, 2020.
- Leftovers and Food Safety. United States Department of Agriculture.
- Dave, D., and Abdel E. Ghaly. Meat spoilage mechanisms and preservation techniques: a critical review. Am J Agric Biol Sci, 2011, 6, 486-510.
