What actually happens if things are unfrozen then frozen again? Presumably they don't spontaneously develop botulism?
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Freezing foods ruptures some of the cells in the food, and prolonged freezing can enlarge the ice crystals to increase the damage. Thawing and refreezing can result in increased cell damage and increase the potential of (ironically) freezer burn
Result? Dried-out food with altered flavor. It's possible that the food might have incurred spoilage during that first thaw, and freezing is not a sterilization process. That would result in dried-out spoiled food with altered flavor.
In contrast, food-borne botulism is typically associated with poorly produced home canned goods, as botulism requires a low-oxygen environment to thrive.
I hope this helps, and am sorry it took so long to respond to your question.
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Result? Dried-out food with altered flavor. It's possible that the food might have incurred spoilage during that first thaw, and freezing is not a sterilization process. That would result in dried-out spoiled food with altered flavor.
In contrast, food-borne botulism is typically associated with poorly produced home canned goods, as botulism requires a low-oxygen environment to thrive.
I hope this helps, and am sorry it took so long to respond to your question.
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
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