What should NOT be done with food samples collected during a foodborne illness investigation?

During a foodborne illness investigation, properly managing food samples is critical to obtaining reliable test results. Freezing food samples is not appropriate because it can significantly alter the biochemical state of the food, potentially affecting the viability of pathogens and the accuracy of laboratory analyses. Pathogens may not survive the freezing process or can enter a dormant state, which could lead to misleading results when the samples are tested.

In contrast, food samples should be stored in a refrigerator to maintain their current state and prevent further bacterial growth. Transporting samples to a lab immediately is essential for prompt analysis, as delays can lead to changes in the sample that might compromise the investigation. Proper labeling of samples is also crucial to ensure proper identification and documentation throughout the testing process.