Who knew

Freezing Actually Do?

Freezing is an effective preservation method that helps fruit maintain its flavor and nutritional value over time. As berries freeze, the water inside them forms ice crystals, slowing the activity of enzymes and microorganisms that contribute to spoilage.

 

 

However, freezing and sterilization are not the same thing.

 

Low temperatures significantly reduce microbial activity, but they do not necessarily eliminate all bacteria or viruses. Once the fruit begins to thaw, surviving microorganisms can become active again under favorable conditions.

 

Can Bacteria Survive Freezing Temperatures?

Yes. While freezing may