Method of food preservation in which low temperatures (0 °F [−18 °C] or lower) inhibit the growth of microorganisms. Used for centuries in cold regions, it was not until the advent of mechanical refrigeration in the mid 19th century that the process became widely applicable commercially.
In the 20th century, quick (or flash) freezing was developed by Clarence Birdseye. Except for beef and venison, which benefit from an aging process, meat is frozen as promptly as possible after slaughter. Fruits and vegetables are often frozen in a syrup or vacuum-sealed to exclude air and prevent oxidation and desiccation.
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