In the passage, which detail best supports the central idea?
Food Safety
Many people often ask "How do I know if foods in the freezer are safe?" Every year, thousands of callers to the U.S. Department of
Agriculture (USDA) Meat and Poultry Hotline aren't sure about the safety of items stored in their own home freezers. The confusion seems to
be based on the fact that few people understand how freezing protects food. That's why it is important to educate oneself on how to freeze
food safely. The more knowledge people have about their foods, the more they can protect themselves from illnesses caused by spoiled food.
One thing to remember is that food stored constantly at 0 degrees Fahrenheit will always be safe. Only the quality suffers with lengthy
freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing
preserves food for extended periods. It prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
A way to preserve the quality of food is to pay attention to the packaging. Proper packaging helps maintain quality and prevent freezer
burn. It is safe to freeze meat or poultry directly in its original packaging: however, this type of wrap is permeable to air. This may cause
quality to finish over time. For prolonged storage, overwrap these packages as you would any food for long-term storage. It is not necessary
to rinse meat and poultry. Freeze unopened vacuum packages as is. If you notice that a package has accidentally been torn or has opened
while food is in the freezer, the food is still safe to use; merely overwrap or rewrap it.
Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. To determine the quality, first check
for odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded. Some may not look picture perfect or
be of high enough quality to serve alone but may be edible; use them to make soups or stews.