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.

The growth of microbes stop due to freezing. So the good remains safe.That is how freezing preserve food

Preservation of Food through Freezing
Freezing is a common method of food preservation that helps extend the shelf life of various perishable items. Here's how freezing works to preserve food:

Formation of Ice Crystals
- When food is placed in a freezer, the temperature drops rapidly, causing the water content within the food to freeze and form ice crystals.
- These ice crystals effectively slow down the growth of bacteria, mold, and other microorganisms that can spoil food.

Halting Enzyme Activity
- Freezing also helps to halt the activity of enzymes present in food that can cause changes in color, texture, and flavor over time.
- By freezing the food, the enzymes are essentially put on pause, preserving the overall quality of the product.

Preventing Oxidation
- Oxidation is a chemical process that can lead to the degradation of fats and oils in food, resulting in off-flavors and odors.
- Freezing slows down the rate of oxidation, helping to maintain the freshness of the food for a longer period.

Minimizing Moisture Loss
- When food is frozen, the low temperature helps to prevent moisture from escaping the food.
- This helps to retain the natural juiciness and texture of the food, ensuring it remains appetizing when thawed.
Overall, freezing is an effective method of food preservation because it addresses multiple factors that can contribute to food spoilage. By controlling the growth of microorganisms, halting enzyme activity, preventing oxidation, and minimizing moisture loss, freezing helps to maintain the quality and safety of food for an extended period.