Food microbiology – In properly frozen foods held at subzero storage temperatures, which group of microorganisms typically predominates as survivors and potential spoilers upon thawing?

Introduction / Context:
Understanding which microorganisms predominate in frozen foods helps predict spoilage risks after thawing and guides hygienic handling. Freezing does not sterilize; it mainly suspends growth and selectively injures different groups.

Given Data / Assumptions:

• Food is stored at typical frozen conditions (at or below -18 °C).
• We are comparing broad groups: bacteria, Micrococcus, yeasts, and moulds.
• Question asks about predominance as survivors and potential spoilers upon thawing.

Concept / Approach:
Freezing imposes osmotic stress and ice-crystal damage. Many vegetative bacteria, especially Gram-negatives, are more injury-prone. Fungal spores (moulds) and many yeasts withstand freezing better, so they persist and can resume activity when temperature rises during distribution or thawing.

Step-by-Step Solution:
Assess freezing impact → fungi (yeasts, mould spores) are relatively freeze-tolerant. Bacterial vegetative cells are more damaged; spore-formers persist but are less common in many frozen produce items. Upon thawing and temperature abuse, yeast/mould growth is frequently observed on fruits and vegetables. Therefore, yeasts and moulds are the predominant survivors/spoilers.

Verification / Alternative check:
Industry QA data show higher recovery of yeasts and moulds from frozen fruits/vegetables, with spoilage signatures (surface growth, off-odors) appearing first from fungi during slow thaw or temperature abuse.

Why Other Options Are Wrong:
Bacteria: many are injured and outcompeted after thawing. Micrococcus species: too narrow and not generally predominant. “None of these” and protozoa: incorrect in food microbiology context.

Common Pitfalls:
Assuming freezing kills microbes; it mostly pauses growth. Ignoring post-thaw handling leads to underestimating fungal spoilage.

Final Answer:
Yeasts and moulds.