How does freezing preserve food?

Answer 1

It slows down the action of the bacteria that cause food to rot.

Answer 2

Freezing doesn't kill bacteria but the process at about -18°C
for a household deep-freeze, will greatly slow down the bacterial action and resist decay.
Freeze drying of foods is also a preserving method.
Here, the food is frozen, again to about -18°C and placed in open containers in a hermetically sealed room.
The room is then slowly heated up by passing totally dry air or nitrogen through the room.
The ice crystals in the food pass directly into vapour with no water phase (sublimation) and the water vapour carried out with the air/nitrogen flow.
Freeze dried foods, kept in air-tight containers, will keep for much longer than normal frozen foods.

Answer 3

Rotting is caused by bacteria and fungi. They need water to survive and reproduce. When you freeze food, you lock that water away from them, so they can't grow. And yes, it slows their metabolism too, and some of the bacteria and fungi may be killed by the cold, but it's mainly the inaccessibility to water that stops them from growing. Most bacteria and fungi will form cysts or spores when the environment becomes unfavorable (like freezing) so as soon as you let it thaw, will will continue to rot.

You can also preserve food other ways with the same reasoning; dry they food or pickle the food in salt (salt draws moisture out of the bacterial cells).

Answer 4

the cause of food getting wrong is due to microorganisms.
In the fridge, your food still contains them but they are growing only slowly so that in the long term... your food gets wrong in the fridge.
Now if you freeze your food the microorganisms metabolism gets frozen as well... in other words they do not grow at all some of them can even die.
However, most pathogens remains viable after thawing.
Take the example of minced meat. You freeze it it's fine. you defrost it... microbes are kinda revived and start growing again (for example in the juice). So basically if you freeze thaw your food you get the organisms growing (knowing that their growth is exponential) in between each cycle. Also because of freezing, your food might not smell but you'll still get sick. Hence the note on any freezable food " do not re-freeze" Hope that answers your question

Answer 5

Most bacteria cannot live at temperatures below freezing. These are the bacteria responsible for spoiling food. Food in the freezer is most likely to just go bad through damage from prolonged freezing rather than getting spoiled.

Answer 6

Great question, by increasing temperature, it causes the living cells in food that we consume and break down for energy to lower its rate of metabolic activity. This decreased state preserves the food longer. An interesting twist however, the phenomenon of freezer burn, when food is defrosted and refrozen. It actually causes the cellular organelles to rupture, predominately, the lysosome which are the digestive enzymes and the food actual eat itself from the inside out... cool huh?

Answer 7

Food spoiling bacteria can't survive in freezing temperatures. In addition, chemical reactivity is slowed down significantly to frozen food is more difficult to oxidize.

Answer 8

The cold temperatures will kill many types bacteria, and will inactivate the others. It also slows down certain chemical processes that can work to spoil the food.

Answer 9

it wont mold or rot, but it can be over freezed. and thawing out frozen food then re freezing it is also bad. and some fruits and veggies aren't good frozen cuz it'll ruin those too

Answer 10

If it is heated like forever, It'll rot and become nasty. So we freeze it and we can take it out any time and re-heat it and enjoy a good meal!!