Free Rider,
Hold on!!! Back up a little!!!!
How did you come to that conclusion?
I said that bacteria will not die that doesn't mean they will multiply while frozen! What I wanted to say is freezing does not in anyway kill bacteria in food (a misconception).
Bacteria propagation basically stops at 4C (38F) and lower. Regardless which bacteria is on the food at the time you freeze it, the population will be the same when you thaw it (think of cold/freeze has hibernation). It will not be more contaminated.
Thawing a piece of meat that is vacuum pack and leaving it in the fridge for an extended period of time (2-3 days) starts to get risky but leaving at room temperature them things can get nasty (not only on a botulism level but other microbes as well).
That said, if you thaw you prickly pears in the fridge then make ice cream with it, no problem. Even eating them is still no problem, any bacteria did not have a chance to develop while cold/freezing. Just don't break the cold zone... stay below 4C (38F) to prevent bacterial growth.
Luc H.
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