How does freezing preserve food?

Freezing preserves food primarily by slowing down microbial growth. When food is subjected to freezing temperatures, the growth and reproduction of microorganisms, such as bacteria, yeasts, and molds, are significantly inhibited. This is because most microbes thrive at temperatures above freezing, and when temperatures drop, their metabolic processes slow down considerably or halt altogether, effectively preventing spoilage.

In addition to slowing microbial growth, freezing also helps to preserve the nutritional quality and texture of food by retaining moisture when done properly. While other options referenced may relate to food properties, such as flavor and color, they do not directly contribute to the preservation of food in the same way that controlling microbial activity does. The process of freezing mainly ensures food safety and extends shelf life by creating an environment that is not conducive to microbial activity.