The Cold Truth About Frozen Vegetables: Why Pathogens Survive in Your Freezer

Frozen vegetables feel like the safest bet in the grocery store. They’re convenient, affordable, and often marketed as just as nutritious as fresh produce. Parents load up their freezers with peas, corn, spinach, and broccoli, trusting that sub-zero temperatures keep their families safe.

But freezing doesn’t kill all pathogens. In fact, Listeria monocytogenes — one of the deadliest foodborne bacteria — thrives in cold environments and can survive long after vegetables are packed, shipped, and stored. When thawed or undercooked, contaminated frozen veggies can deliver illness straight to the dinner table.

Why Freezing Doesn’t Guarantee Safety

Case Study 1: 2016 Multistate Listeria Outbreak Linked to Frozen Veg

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