Ever since humans in Mesopotamia invented agriculture and domesticated animal some 9000 – 10 000 years ago food preservation became a necessity.
First salting, then air-drying, followed by smoking, canning, and freezing became popular.
Freezing is the latest method of preserving food, but it must be done correctly.
The first thing is to wrap the food in thick, specially designed pouches, twice.
Frozen foods have a time limit and should not exceed one year; beyond that time the food “freezer burns”. It turns grey, dull, brittle, and acquires an off taste.
Never defrost (re-thermalize) frozen food in a microwave or in running cold water; simply put it in the refrigerator overnight. It is best frozen and thawed food not to re-freeze it. Slowly re-thermalized food can be refrozen, but not recommended.
Freeze cooked food after it is out of the danger zone (40 –140 F = 8 – 60 C).
Bacteria become dormant in frozen food, but they awaken when the food is re-thermalized. Stews that have been frozen and re –thermalized should be heated well above 160 F = 60 C to ensure their safety.
If you have bacteria laden food and freeze it, pathogenic bacteria will still be there when the food is re-thermalized.
Most experts consider freezing the safest preservation method, but you must follow logical steps which are outlined above.