Must food packaged and vacuum sealed be exposed to air while thawing?
I seal chicken or fish in a vacuum bag. I freeze the same. I transfer to the refrigerator to thaw with the expectation of cooking sous vide. Should I cut the vacuum bag while thawing and then reseal after thawed?
My fish monger's policy always is to thaw so the product is exposed to air, saying that salmonella grows only in a vacuum.