frozenfood

Frozen food refers to edible products that have been preserved by freezing to slow or halt microbial growth and enzymatic activity. This method extends shelf life while aiming to preserve taste, texture, and nutrients when properly handled. Commercial frozen foods are typically produced with rapid freezing techniques such as blast freezing or individually quick frozen (IQF) processes; households use freezers set around -18°C (0°F) or lower. Vegetables are often blanched before freezing to inactivate enzymes; meats and fish may be trimmed and sometimes brined; prepared meals are portioned and flash-frozen for convenience.

Common categories include fruits and vegetables, meats and seafood, ready meals and pizzas, dairy products like ice cream and frozen yogurts, and bakery items such as breads and pastries. Packaging uses moisture barriers and airtight or vacuum-sealed materials to prevent freezer burn and maintain quality.

Storage life varies by product but is generally several months when kept at stable -18°C, with quality gradually declining over time. Freezing preserves many nutrients, though some losses occur, particularly of heat-sensitive vitamins; texture can be affected by ice crystal formation during freezing and thawing.

Safety considerations emphasize maintaining the cold chain, preventing cross-contamination, and following proper thawing methods (refrigerator, cold water, or microwave). Refreezing thawed foods can compromise safety and quality. Regulatory standards in many regions cover labeling, hygiene, and refrigeration practices, often guided by HACCP-based controls. Environmental aspects include energy use in storage and transport and the management of frozen waste.