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.
See also:
https://www.fsis.usda.gov/wps/wcm/connect/cce745c9-0fc9-4ce6-a50c-84363e5b5a48/Freezing_and_Food_Safety.pdf?MOD=AJPERES
Dear Dr. I hope this title of book will help you
Microbiological Safety and Quality of Food
- Badges
- Science topic
- Similar topics
- Philosophy
- Philosophy Of Science
- Reasoning