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Freezing greatly slows the growth of microorganisms, which is why food kept continuously at 0°F / −18°C or below can remain safe for extended periods. That doesn't mean the food will stay in perfect condition forever.
Ice crystals, moisture loss, and chemical changes can gradually affect texture, flavor, and appearance.
This is why freezer-storage recommendations generally focus on quality, rather than claiming that food suddenly becomes unsafe on a particular date. Proper packaging can help reduce freezer burn and quality loss. (fsis.usda.gov)
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