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Freezing: an underutilized food safety technology?

Douglas L Archer1

  • 1Food Science and Human Nutrition Department, PO Box 110370, University of Florida, Gainesville, FL 32611-0370, USA. dlar@mail.ifas.ufl.edu

International Journal of Food Microbiology
|December 31, 2003
PubMed
Summary

Freezing preserves food by stopping microbial growth, but some pathogens survive. Further research can improve freezing methods to reliably kill foodborne pathogens.

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Area of Science:

  • Food Science
  • Microbiology
  • Food Safety

Background:

  • Freezing is a long-standing food preservation technology.
  • It effectively inhibits spoilage microorganisms but does not eliminate all human pathogens.
  • Frozen foods generally have a good safety record, with rare foodborne illness outbreaks linked to them.

Purpose of the Study:

  • To investigate the mechanisms by which freezing affects microorganisms.
  • To identify ways to enhance the pathogen-killing efficacy of freezing.
  • To explore strategies for preventing the resuscitation of sublethally injured pathogens.

Main Methods:

  • Literature review on the effects of freezing on microbial cells.
  • Analysis of physical, chemical, and genetic interactions during freezing.

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  • Exploration of potential interventions to counteract microbial resistance.

    • Main Results:

    • Commercial freezing kills some, but not all, human pathogens.
    • Freezing induces physical, chemical, and possibly genetic changes in microorganisms.
    • Pathogens may be sublethally injured, with potential for resuscitation.

    Conclusions:

    • More research is needed to understand freezing's effects on microbial cells within food matrices.
    • Investigating methods to prevent pathogen resuscitation post-freezing is crucial.
    • Future research may enable freezing to reliably reduce foodborne pathogens and improve food preservation.