At what temperature does freezing slow microorganism activity?

Microorganism activity significantly slows down at 0°F, which is the correct temperature for freezing. At this temperature, water within microbial cells begins to form ice crystals, which disrupts their cellular functions and metabolic processes. This freezing effectively halts growth and reproduction, preserving food and preventing spoilage during storage.

In contrast, temperatures like 32°F and 41°F do not halt microbial activity effectively. At 32°F, while it does slow down some processes, it is not low enough to completely stop microbial growth. Similarly, 41°F is within the danger zone where bacteria can still multiply rapidly. Finally, 50°F is generally considered too warm for effective preservation as many microorganisms remain active, increasing the risk of foodborne illnesses. Therefore, 0°F is the optimal temperature that effectively minimizes microbial activity.