Microbial processes in frozen food

Deep freezing of food and storage at −19°C is a standard conservation procedure in food technology. The lower limit of growth of bacteria in food is from about −5°C to about −8°C, whereas the reproduction limit of yeasts is 2 to 3°C lower. Storage temperatures above −10°C should therefore not be used. At −18°C, a commonly used storage temperature, no growth of microorganisms will occur. The microorganisms mainly found at the lower growth limit are Pseudomonas sp. and basidiomycete yeasts. The reduction in the number of microorganisms due to freezing, storage, and thawing is not of practical importance. Microbial enzymes, in particular lipases and proteases, are still active at −18°C. Therefore, the quality of raw products and good hygiene at the production site are most important.