Does Freezing Meat Kill Bacteria?

The length of time meat stays safe on your kitchen counter also matters.  Even if bacteria have not grown yet (due to low temperatures or improper storage), the longer meat stays outside the freezer, the more time bacteria have to grow.  In most cases, bacteria can proliferate after two hours on the counter.

Does Freezing Meat Kill Bacteria?
By Pierre Mouchette | Bits-n-Pieces

Does Freezing Meat Kill Bacteria?
Unfortunately, freezing meat does not kill bacteria.  Instead, it slows down their growth, so they do not grow as quickly while frozen.  Once thawed, bacteria may still be alive in the food.  So, if you want to keep them dead, you need to adjust the temperature high enough that they can not grow.  While some bacteria do not require oxygen and can survive an anaerobic environment, most stop growing well before freezing temperatures occur. 

So, the answer is NO.  Only cooking does that!
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The length of time frozen meat stays safe on your kitchen counter also matters.  Even if bacteria have not grown yet (due to low temperatures or improper storage), the longer meat stays outside the freezer, the more time bacteria (like salmonella and E. coli) have to grow.  In most cases, bacteria can proliferate after two hours on the counter.
 
Food Safety
The first step in food safety is prevention.  Refrigerate or freeze your food as soon as possible after purchasing it.  If you are going to put meat in the freezer, the following are some tips for making sure it stays safe and does not get ruined:

• Cut meat into smaller pieces before freezing for quick thawing and cooking.
  
  
• Use a container that does not have any perforations for your freezer.  Any holes will allow bacteria to get in or out of the container.
  
  
• The best way to store food is tightly wrapped in foil or other rigid material.  It will keep the cold air from directly touching the food and help prevent freezer burn.

Note:  freezing meat does not equal cooking meat, so cook your frozen food thoroughly before eating it.  Making sure all of the meat is cooked can help prevent foodborne illness.  How long you should cook an item depends on various factors, including cooking vessel type, temperature setting, and depth/thickness of the food itself, so always look up specific recipes!
 
Does Freezing Meat Kill E Coli?
Freezing meat will not kill E Coli bacteria.  E Coli is a type of bacteria found in the intestines of humans and animals, including cattle, pigs, goats, and sheep.  It is also always present in raw meat.  There are countless types of E Coli, but only a few will cause disease by infecting the intestinal tract.  The E Coli infections can spread to other organs like kidneys and cause more harm than diarrhea alone.  So you need to wash your hands after touching meat and cook it properly before eating it!
The bacterium that causes botulism poisoning is typical of why freezing does not always kill harmful microbes in food.  Clostridium botulinum (the bacterium) multiplies at temperatures between 40°F and 150°F; below 40°F slows its growth rate.
The best way to kill E Coli is by cooking your food correctly at 160 degrees Fahrenheit or higher for at least two minutes.  This can be achieved in an oven, microwave, or stovetop, but make sure you follow proper procedures and cook time!  If unsure how long to cook something on the stove, throw a few tablespoons of water in a pot.  If it boils off in 2-3 minutes, it is ready!
 
Does Freezing Meat Kill Salmonella?
Freezing meat will slow down the growth of salmonella, but it will not kill it.  Salmonella is a type of bacteria that lives in many different environments such as soil, grass, water, and food.  It causes diarrhea and vomiting with fever for several days after infection.  This bacterial infection is found on raw meat, chicken eggs, or milk products.  If you do not cook them properly before eating any product from these sources, you are likely to get sick!