Final answer:
Freezing food can kill pathogens and stop microbial growth by maintaining low temperatures that inhibit metabolism and slow down the growth of microorganisms.
Step-by-step explanation:
Freezing food below -2 °C can stop microbial growth and even kill susceptible organisms, including pathogens. The low temperatures inhibit microbial metabolism and slow down the growth of microorganisms. The US Department of Agriculture (USDA) recommends thawing frozen foods in the refrigerator, in cold water changed every 30 minutes, or in the microwave at non-conducive temperatures for bacterial growth. It is important to note that while freezing can kill pathogens, thawed foods should be treated like fresh perishables because bacterial growth can restart in thawed foods.