""Freezing does not reliably kill viruses or bacteria; it mostly puts them on pause," Mohr says. He warns consumers, "Food that was unsafe before freezing is still unsafe afterward." So, that meat that you accidentally left out for multiple hours was likely already unsafe before you put it in the freezer, so freezing isn't going to help make it suitable for consumption again."
""Freezing foods at zero degrees Fahrenheit will indeed inactivate bacteria, viruses, yeasts, and molds, but all that's doing is essentially putting them to sleep. "Many organisms survive freezing just fine and become active again once the food thaws," Mohr warns, noting that if these organisms multiply after thawing, that's when you run the risk of foodborne illnesses such as E. coli, C. botulinum, and salmonella (here are six of the worst salmonella outbreaks in U.S. history, in case you need a reminder)."
Freezing halts growth of many bacteria, viruses, yeasts, and molds but does not reliably kill them, so contaminated food remains unsafe after freezing. Foods left at unsafe temperatures before freezing can carry organisms that survive freezing and reactivate during thawing. Reactivated organisms can multiply and cause foodborne illnesses such as E. coli, Clostridium botulinum, and salmonella. Freezing preserves quality and prevents new bacterial growth only if safe handling and storage guidelines are followed from the start. Freezers cannot reverse spoilage or contamination, so prevention of contamination and correct temperature control are essential to food safety.
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