Which hardy pathogen is specifically noted as potentially surviving or growing slowly even in frozen storage?
Answer
*Listeria monocytogenes*
While freezing inactivates most microorganisms responsible for spoilage and illness by putting them into dormancy, it does not guarantee the complete eradication of all pathogens, especially those known for their hardiness. The text explicitly mentions that certain hardy pathogens possess the ability to survive or even exhibit slow growth under freezing conditions. The specific example provided is *Listeria monocytogenes*. This highlights an important safety caveat: freezing maintains safety by stopping rapid growth, but it does not eliminate the hazard entirely, requiring rigorous testing for both frozen and refrigerated products and careful handling once thawed, as these microbes will reactivate.
Related Questions
What is the standard guideline temperature stipulated for refrigerated storage environments?How does deep freezing preservation differ mechanistically from refrigeration regarding microbial activity?What specific temperature range defines the 'Danger Zone' where bacteria multiply rapidly in food?What physical result occurs when slow freezing creates large ice crystals in fresh items composed mostly of water?What is the primary goal of commercial reliance on rapid techniques like flash freezing for produce?Which hardy pathogen is specifically noted as potentially surviving or growing slowly even in frozen storage?What is the typical maximum safe storage duration for raw chicken in the refrigerator versus the freezer?Why do most vegetables that freeze well require a quick blanching treatment before freezing?What specific practice should home cooks follow when initially freezing packages to mimic rapid freezing?For out-of-season items shipped across vast distances, which alternative might retain better levels of delicate nutrients like Vitamin C?