Frozen foods are just as good for children as fresh and canned foods, if used correctly. Freezing a food breaks it down chemically, just as cooking it does. It is then in a state in which both people and germs can digest it better. In other words, a cooked or a frozen food spoils more rapidly than an ordinary raw food because poisonous bacteria can live and multiply in it more easily.
Foods that spoil easily when kept long out of the refrigerator are milk, foods made with milk (pudding, pastry, filling), vegetables, poultry, stuffing.
