This is what I am looking for. I wasn't 100% sure on what I should search for, and everything I did search for didn't give the results I was looking for.
Here you go -
Frozen products do not require any added preservatives because microorganisms do not grow when the temperature of the food is below −9.5 °C (15 °F), which is sufficient on its own in preventing food spoilage.
(see pg 2 of attachment below)
The quote is originally to a text book - Arsdel, Wallace, B. Van, Michael, J Copley, and Robert, L. Olson. Quality and Stability of Frozen Foods: TIme-Temperature Tolerance and its Significance. New York, NY: John Wiley & Sons,INC, 1968
(unfortunately the book itself now seems unavailable for browsing on Google)
I also quoted this same data (et al) in an older thread which you might find interesting -
(see post 3)
Additionally, you will see (1st attachment in above link, Post 3, Pg 9) that most common pathogens are considered to stop growing at much higher temperatures than -9.5 degC.
One caveat is that someone may have found a more resistant bug since 1968.
PS - from the above, one might ask why not run cold stores at, say., -12 degC ? One reason is that this reduces the shelf life. However I found this quite interesting article on some products which might prefer a "raise" from -18degC -
(warning - there are a few typos in the text)
PPS - Very nice Photo
Edited by Charles.C, 28 August 2019 - 06:34 PM.