Frozen storage

Storage of foods at freezing temperatures (below 0°C) — in commercial practice, at −18°C or below. Freezing arrests microbial growth and greatly slows enzymatic and chemical deterioration, giving months of shelf life. Effective frozen storage requires rapid initial freezing to form small ice crystals, stable temperatures to prevent recrystallisation, protective packaging against freezer burn and dehydration, and stock rotation. Temperature monitoring and alarm systems are essential, since even brief warming accelerates quality loss and can permit pathogen growth during thawing.