Water is like the best environment there is for microorganisms.
Freezing doesn’t make unsafe food safe, it can only keep already safe food, safe.
If something frozen, anything, was unfrozen at any point, you can’t know for how long, or in what conditions. Hence, re-frozen products should not be consumed.
Literally nothing can live in pure water. What matters is everything else in the Popsicle, which is mostly processed sugar. Processed sugar is a preservative and will prevent bacterial growth.
Sugar can refer to any sweet-tasting carbohydrate, but most commonly the word refers to glucose, sucrose or fructose. There are bacteria which can consume all of these. “Processing”, at most, might break down sucrose into the other two, but that’s not a significant change.
Nothing can survive in pure anything. Any substance is lethal if an organism is entirely immersed in it. Sugars or starches are a bacterial favourite, but yes, they too kill in high enough concentrations.
But not because they are intrinsically antibacterial. You’re not wrong to say that sugar is a preservative, but it’s still just sugar. The difference is in how much of it there is.
Water is like the best environment there is for microorganisms.
Freezing doesn’t make unsafe food safe, it can only keep already safe food, safe.
If something frozen, anything, was unfrozen at any point, you can’t know for how long, or in what conditions. Hence, re-frozen products should not be consumed.
The existence of grog confirms it 🫵
That thing is pure sugar, water, color and aroma, unless it’s a milk based ice you are almost certainly fine even if you leave it out for years…
Literally nothing can live in pure water. What matters is everything else in the Popsicle, which is mostly processed sugar. Processed sugar is a preservative and will prevent bacterial growth.
What exactly do you mean by processed sugar?
Sugar can refer to any sweet-tasting carbohydrate, but most commonly the word refers to glucose, sucrose or fructose. There are bacteria which can consume all of these. “Processing”, at most, might break down sucrose into the other two, but that’s not a significant change.
Nothing can survive in pure anything. Any substance is lethal if an organism is entirely immersed in it. Sugars or starches are a bacterial favourite, but yes, they too kill in high enough concentrations.
But not because they are intrinsically antibacterial. You’re not wrong to say that sugar is a preservative, but it’s still just sugar. The difference is in how much of it there is.
Slight correction, but sucrose breaks down into the other two
Thanks. Corrected.