Biology Forums - Study Force

explain why desiccation and cold are not reliable methods of disinfection. Discuss how food poisoning can occur through the consumption of frozen food that has been properly stored prior to thawing and cooking

What freezing does is retard their life processes, slowing their growth/reproduction rate. It prevents the bacteria from multiplying (or greatly reduces the rate thereof). Some bacteria also form spores, which are resistant to both cold and high heat environments. When favourable conditions are met, they growth normally once again. Also, for bacteria that are toxin producers (e.g., botulism), if they've produced the toxin, freezing may kill the bacteria, but the toxin will still be there.


After thawing, the one or two bacteria still alive will begin to grow, resulting in the accumulation of bacteria.