It is very interested question. Freezing and thawing shock bacterial vegetative cells and spore,leading almost to killing of vegetative cells and germination of spores.It is not a base for all organisms and it depends on many things . Some cells can survive but others not.
Food stored constantly at 0 °F or below will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.