Final answer:
Freezing foods at ≤0°F (≤-18°C) is the least damaging to the food's original flavor, nutrient content, and texture compared to other preservation methods.
Step-by-step explanation:
The least damaging temperature for freezing foods, in terms of preserving their original flavor, nutrient content, and texture, is ≤0°F (≤-18°C). Freezing at this temperature inhibits microbial growth, slows down biochemical reactions, and helps preserve the quality of the food. It is important to freeze foods below this temperature to ensure their long-term preservation. Thawing should be done in the refrigerator, in cold water changed every 30 minutes, or in the microwave, keeping the food at temperatures not conducive for bacterial growth.