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We refrigerate food to keep bacteria, yeasts, and molds from the favorable temperature they need to grow. The moisture-control available in many refrigerators also helps slow the deterioration of foods, so that two of the three favorable situations for microorganism growth are eliminated.
Occasionally, frozen foods are partially or completely thawed because of delays in getting them into the freezer, a power outage, or a change of plans for cooking the food. The basis for safety in refreezing foods is the temperature at which you held thawed foods, and how long you held them after thawing.