North American Fruit Explorers mailing list at ibiblio

["Jim Fruth" <jfruth@uslink.net>]

   Thermophile bacteria begin to multiply exponentially in processed foods 
and meats after six months in a home freezer.

   I can't find any data on how long whole fruits (with skin/rind intact) 
will last in a freezer before they start rapidly losing freshness.  I would 
think that the epidermis of fruit would be relatively impervious to 
bacteria.  Would you shed some light on this question?  Thanks.

Jim Fruth
Brambleberry Farm
Pequot Lakes, MN  56472
www.bberryfarm.com
(218)568-8483 [Store]
(218)831-7018 [My Cell]