Five frozen foods that could land you in hospital—why Australian seniors need to be extra careful

Every year, over 4.1 million Australians suffer from food poisoning, with more than 31,000 requiring hospitalisation. For those over 60, the stakes are even higher—older adults face greater risks of severe complications from foodborne illness, making proper food safety practices absolutely crucial.

While reaching for something from the freezer might seem like the quickest solution for dinner, some foods can turn dangerous if cooked straight from frozen.

Consumer experts from Which? have identified five common foods that should never go directly from freezer to pan, and understanding these guidelines could save you from a nasty bout of illness.

Why seniors face higher risks

Despite being extremely common, food poisoning has the potential to cause serious illness and even death, especially among vulnerable populations such as older adults, according to Australian health authorities.

The elderly are at particular risk of dehydration and complications from foodborne illnesses, with conditions like Listeria infection being particularly dangerous for older adults.

The good news? Most food poisoning cases are entirely preventable with proper food handling practices—and that includes knowing which frozen foods need defrosting before cooking.

The frozen foods that need your attention

1. Raw chicken—Australia's biggest food safety concern

Campylobacter is the most common cause of food poisoning in Australia, with more than 3,200 people becoming so ill in 2014 that they ended up receiving hospital treatment. Raw chicken is a primary culprit.

While processed chicken products like nuggets can go straight from freezer to oven (always check the packaging instructions), raw chicken must be completely defrosted before cooking.

The reason? Uneven cooking creates perfect conditions for harmful bacteria like Campylobacter and Salmonella to survive.

FSANZ recommends cooking chicken to at least 75°C in the centre, and the only way to ensure this temperature is reached throughout is to start with properly defrosted meat.

Safe defrosting: Plan ahead and defrost in the refrigerator—this can take 24 hours or more for larger pieces. Never defrost chicken at room temperature, as this allows bacteria to multiply rapidly.

2. Home-frozen sausages—a common oversight

Here's where it gets tricky: some sausages sold frozen can be cooked directly from frozen, but home-frozen sausages always need complete defrosting first. The dense texture means the outside can cook and brown while the centre remains cold and potentially dangerous.

For immediate cooking, use your microwave's defrost setting. For later use, transfer them to the refrigerator and ensure the centres are completely thawed before cooking. Remember, sausages need to reach 75°C right through when cooked.

3. Mince—dense and potentially dangerous

Whether it's for your famous Bolognese or a hearty shepherd's pie, mince is a kitchen staple. However, those dense blocks of frozen mince are particularly risky if cooked from frozen.

The compact nature means the exterior can appear cooked while the interior remains cold—creating an ideal environment for harmful bacteria. All meat that has been minced must be cooked to at least 75°C in the centre according to Australian food safety standards.

4. Prawns and shellfish—luxury with risks

Australia's love affair with seafood means many of us keep prawns in the freezer for special occasions. While some frozen prawn products are specifically designed to cook from frozen, most prawns and shellfish should be defrosted first.

Cooking prawns straight from frozen often results in tough, overcooked exteriors with cold centres—not only unpleasant to eat but potentially unsafe. Frozen foods should be defrosted in the fridge, not on the kitchen bench, advises the Australian Food Safety Information Council.

5. Homemade frozen meals—batch cooking gone wrong

Batch cooking is a brilliant money-saving strategy for seniors on fixed incomes, but large, dense portions like lasagne or cottage pie can be problematic when cooked from frozen. Layered dishes containing dairy products or mince are particularly risky—the dense composition means heating can be extremely uneven.

The solution? Portion your batch-cooked meals into smaller, shallower containers before freezing. This allows for more even heating and safer cooking from frozen.

Smart defrosting saves money too

Proper defrosting isn't just about safety—it's about getting the best value from your food purchases. Properly defrosted meat cooks more evenly, tastes better, and reduces waste from overcooked or spoiled food.

As the Australian Food Safety Information Council wisely advises: 'If in doubt, throw it out!' But with proper planning and safe defrosting practices, you'll rarely find yourself in doubt.

When to seek help

Older adults are at greater risk for severe illness from food poisoning, so don't hesitate to seek medical attention if you experience symptoms like persistent vomiting, severe dehydration, or symptoms lasting more than a few days.

You can get free qualified health advice by calling 13 HEALTH (13 43 25 84) - a valuable resource for any food safety concerns.

Remember, Australia's 4.1 million annual cases of food poisoning are largely preventable with proper food handling. Taking a few extra minutes to defrost properly could save you days of illness and potentially serious health complications.

What's your biggest challenge when it comes to meal planning and food safety? Have you experienced any close calls with frozen foods? Share your experiences and tips in the comments below—your fellow readers would love to learn from your kitchen wisdom.