Freezing does not kill germs and bacteria, but it can temporarily halt their growth and activity. Freezing merely slows down the growth and reproduction of microorganisms, including bacteria. It puts them in a dormant state, preventing them from multiplying and causing spoilage and foodborne illnesses.
However, it's important to note that freezing does not eliminate bacteria or other pathogens completely. When the frozen food is thawed and brought back to a suitable temperature for bacterial growth, any bacteria present before freezing can become active again.
Therefore, while freezing can help preserve food and extend its shelf life, it is not a method for sterilization or disinfection. To ensure food safety, it's essential to handle and store food properly, maintain good hygiene practices, and follow recommended cooking and reheating procedures.
It's also worth mentioning that some bacteria, such as certain strains of Listeria monocytogenes, can survive and even grow slowly at refrigeration temperatures. Therefore, even if food is frozen, it is still important to handle and store it properly to minimize the risk of bacterial contamination and foodborne illnesses.