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

In the context of a foodborne illness investigation, food samples play a critical role in determining the cause of the illness. However, freezing food samples can alter their composition and potentially hinder laboratory analysis, preventing accurate results. Certain pathogens may be affected by the freezing process, possibly leading to inaccurate identification or failure to recover the pathogens altogether. Therefore, it is essential to maintain the integrity of the samples, which is best achieved through proper refrigeration rather than freezing.

Labeling samples is crucial for tracking and identification purposes, while sealing them helps prevent contamination and degradation. Refrigeration preserves the samples in a stable condition, allowing for effective analysis without compromising their integrity. Thus, freezing is not an appropriate method for handling food samples in this context.