Final answer:
Freezing food at 0°F does not kill all harmful bacteria; some can survive and reactivate upon thawing. Foods should be reheated to high temperatures to safely consume them after freezing.
Step-by-step explanation:
The statement that freezer temperatures of 0°F or below will kill all harmful bacteria in foods is false. While freezing at such temperatures does stop microbial growth and may kill some susceptible organisms, it is not effective against all types of bacteria. Some bacteria are able to survive these extreme conditions. For example, psychrophiles or cryophiles actually thrive at lower temperatures and are not necessarily killed by freezing. Foods should be reheated to high temperatures to ensure the destruction of any surviving organisms before consumption. In addition, when foods are thawed, bacteria can become active again, and the thawed foods should be handled as fresh perishables.