[poopysmom]

also a quick note on ice crystals, depends on how long from the point you bought the frozen vegetables from the market back to your freezer. it will influence the amount of ice crystals in the frozen veg. from the manufacturer point of view, when they release the product, it may have only the minute amount of ice crystals in it, but each individual freezer is different, so by the time it reaches your freezer, and from sitting in there to the thawing... it will be different from person to person.

Another point is that, most frozen vegetables are packed aseptically and the danger from microorganisms are about the same as eating fresh vegetables.
Salmonella and Listeria being the biggest culprit. Botulism can only happened in canned food and vacuumed pack food btw because the bacteria that produces the botulinum toxin are anaerobic.

The temperature that frozen veg are kept generally can destroys quite a number of bacterias except the spores producing ones.