Any uncooked or cooked food that has been defrost and hasn't spoiled can be refrozen as long as it was thawed right. Even if it is raw meat, poultry, fish and seafood, said Tina Hanes, a registered dietitian with the United States Department of Agriculture's Food Safety and Inspection Service.

The idea that you cannot refreeze thawed foods "is a myth," Hanes said.

"It's one of the most popular questions we get on our hotline," she said, "but it is safe to refreeze raw meat, as long as it's not spoiled."

It is not advisable to thaw frozen meat, poultry, fish or seafood by placing it on the counter at room temperature or by running it under warm tap water, she said, "because bacteria like it warm, like we do, and multiply rapidly at room temperature. Thawing on the counter is not safe, period. You should never do that."

Do not refreeze raw meat or fish if you defrosted it by microwaving or running cold water over it, she said. If frozen food sit in cold water, keep it in its plastic packaging and change the water every 30 minutes until it is thawed; then cook it right away. You should not put it back in the fridge or refreeze it.

Don't let thawed uncooked meat sit in the fridge too long before refreezing it because it can spoil. Spoiled food often smells bad or "off," and may be sticky or slimy. Defrosted fish, shrimp and shellfish should also be consumed (or refrozen) within one to two days.

"You can refreeze anything as long as it's been handled properly," Ms. Hanes said, adding that it is safe to thaw and then refreeze frozen fruit, vegetables, breads, cakes, processed foods and other items. The process, however, may have an effect on their texture, taste and color, making them mushy or dried out and less appetizing, depending on the item.