Post-freezing spoilage — Yeasts are most likely to grow in frozen fruits during which handling stage?

Introduction / Context:
Freezing preserves fruit by halting microbial metabolism. However, the thawing process can create transient conditions ideal for rapid growth of psychrotolerant yeasts. Understanding when risk is highest guides safe handling and quality control.

Given Data / Assumptions:

• Frozen fruits contain damaged cells and exuded sugars upon thawing.
• Yeasts tolerate low pH and moderate osmotic stress.
• Time spent in the temperature danger zone encourages growth.

Concept / Approach:
During slow thawing, surface temperatures sit for extended periods between roughly 0–15°C, with abundant sugars and moisture. This environment favors yeast proliferation before the product is fully chilled again or cooked. Refrigeration after thawing slows, but does not stop, growth; the critical window is the prolonged thaw.

Step-by-Step Solution:

Verification / Alternative check:
Food safety guidance emphasizes rapid thawing under controlled, cold conditions to minimize time in the danger zone.

Why Other Options Are Wrong:

• Refrigeration: slows growth drastically after proper cooling.
• Ambient temperature: growth can occur, but safe practice should avoid ambient thawing; question focuses on the typical handling stage where growth is most likely—slow, prolonged thaw.
• None: contradicts real spoilage observations.

Common Pitfalls:
Assuming freezing alone guarantees safety post-thaw; the thaw profile is critical.

Final Answer:
slow thawing