What does appropriate freezing help to destroy?

Appropriate freezing primarily targets parasites, making it an effective method for controlling their presence in food. When food is frozen at sufficiently low temperatures, it can disrupt the life cycles of various parasites, leading to their destruction or inactivation. This process is especially vital in food safety, as certain types of parasites like Trichinella spiralis, which can be found in undercooked pork, can be eliminated through proper freezing techniques. Additionally, freezing can prevent the multiplication of parasites, thereby reducing the risk of foodborne illnesses associated with them.

While freezing can impact bacteria, viruses, and fungi, their responses to freezing vary significantly. Certain bacteria may survive freezing and become active again once the food is thawed, while some viruses and fungi can also resist freezing conditions. Therefore, the primary focus of freezing in the context of food safety emphasizes its effectiveness against parasites.