What is the effect of freezing on foodborne pathogens?

Freezing has a significant impact on foodborne pathogens primarily by inhibiting their growth. During the freezing process, temperatures drop to levels that prevent pathogens from reproducing. While most pathogens do not die at freezing temperatures, their metabolic activities are halted, which effectively stops their growth.

Pathogens can survive freezing and may become active again once the food is thawed. This includes bacteria and certain viruses that can withstand low temperatures. Freezing does not kill all pathogens; in fact, some can survive the freezing process and can pose a risk if food is not handled or thawed properly.

This action of freezing serves as a preservation method by slowing down the spoilage processes, as it limits the growth of bacteria, molds, and yeast. Understanding this effect is crucial for food safety practices, particularly in properly thawing and cooking food to ensure any surviving pathogens are eliminated.