a question please , do you think , if the frozen meat kept below -18 I mean -15 or even -10 , do you think its a microbiological hazard ? since we know the danger zone is for perishable foods is between 5 to 63 ? Do you think keeping the frozen meat in this temperature -10 or -11 etc.. is a quality issue? rather than Microbiological issue ? Is there a particular bacteria can tolerate and germinate in these temperatures if given an enough time ? Share your knowledge in this field please .