How does deep freezing preservation differ mechanistically from refrigeration regarding microbial activity?

Refrigeration slows growth, but deep freezing essentially pauses it by inducing a dormant stage.

The fundamental mechanistic difference between the two storage methods lies in the extent to which they affect microbial life. Refrigeration, operating above freezing point, drastically reduces the rate at which bacteria multiply and cause spoilage, but this growth is merely slowed down and is not stopped entirely. Conversely, the much more severe cold of deep freezing, at $0^{\circ} \mathrm{F}$ ($-18^{\circ} \mathrm{C}$) or below, causes the movement of molecules to slow down dramatically. This significant deceleration forces most microbes into a dormant stage, effectively pausing their activity rather than just slowing it. This means that while refrigeration manages spoilage over a short duration, deep freezing halts the progression of spoilage and pathogen growth until the food is thawed.