Michigan Food Safety Management Practice Test

What causes freezer burn in food?

1. Excess moisture in the freezer

2. Dehydration damage from ice crystals

3. High temperatures in storage

4. Contamination by bacteria

The correct answer is: Dehydration damage from ice crystals

Freezer burn occurs primarily due to dehydration damage that happens when food is frozen. When food is improperly wrapped or exposed to air in the freezer, moisture evaporates from the surface of the food and can form ice crystals within the packaging and on the food itself. This process leads to dehydration, resulting in the food becoming dry and developing a discolored, leathery texture. This dehydration damage is what creates the characteristic appearance of freezer burn, as it alters the food's texture and taste. Understanding that freezer burn is essentially related to moisture loss helps highlight the importance of wrapping food properly before freezing. Using airtight containers or vacuum-sealing can help minimize the air exposure, thus preventing freezer burn. Other factors, such as excessive moisture in the freezer or high temperatures, may cause food spoilage or ineffective freezing, but they are not the direct causes of freezer burn itself.