How does freezing preserve food by slowing microorganism growth?

Freezing preserves food by lowering its temperature to inhibit the growth of microorganisms and slow the physical and chemical reactions that lead to spoilage. By reducing the temperature, the metabolic processes of microorganisms are significantly retarded, effectively extending the shelf life of the product.123

It is important to understand that freezing does not kill most microorganisms; instead, it renders them dormant. Because these organisms remain present, spoilage can resume once the food is thawed. Furthermore, because improper thawing can create a conducive environment for rapid microbial growth, it is essential to thaw food safely—ideally in a refrigerator—to minimize health risks such as food poisoning.4

In addition to inhibiting microbial activity, the freezing process involves the conversion of water into ice. Rapid freezing is generally preferred, as it produces a large number of small ice crystals that help maintain the quality and texture of the food, whereas slow freezing can form large crystals that damage cell structures and lead to moisture loss upon thawing.543