Freezer burn itself does not make food unsafe. In food that has otherwise been handled safely and kept frozen at 0°F (-18°C) or below, it is a quality problem rather than a food safety hazard.
The FDA describes freezer burn as dry, leathery areas associated with inadequate airtight packaging. The National Center for Home Food Preservation likewise identifies it as surface dehydration that leaves food poorer in quality, rather than unsafe because of the freezer burn.
This does not establish the safety of every frozen item. Freezing does not kill all microorganisms, and survivors can multiply after thawing. Freezer burn cannot establish whether food was handled safely before freezing or remained at a safe temperature afterward.
Freezer burn affects quality; it does not replace a food's handling and temperature history as the basis for assessing safety.
US Food and Drug Administration
The FDA explicitly distinguishes freezer burn from a food safety hazard and describes dry, leathery patches associated with inadequate airtight wrapping.
Based on: US Food and Drug Administration
National Center for Home Food Preservation
The center defines freezer burn as drying of the frozen food's surface and states that affected food is poorer in quality but remains safe with respect to freezer burn.
Based on: National Center for Home Food Preservation
National Center for Home Food Preservation
Freezing does not kill all bacteria, yeasts or molds. Surviving organisms can multiply after thawing, so freezer burn alone cannot establish overall safety.
Based on: National Center for Home Food Preservation
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