Question

How freezing helps in food prevention
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Answer 1

Answer:

During freezing, enzyme action is slowed but not stopped. If not inactivated, these enzymes can cause color and flavor changes and loss of nutrients during freezer storage. Also, freezing stops, but does not destroy, the microorganisms that cause spoilage or illness.

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Answer 2

Answer:

Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth.