Far as I can tell, someone wrote:

>>The government rules for commercial restaurant type reefers is 33 - 42.
>>This is the bottom of the "safety zone where germs have a really hard
>>time existing.
>
>"germs" exist quite well in that temperature range, most just have a more
>difficult time proliferating as rapidly as at higher temperatures such as
>normal room temperature.... germs exist quite well at freezer temperatures too,
>in fact the freezer is a great place to storing yeast to extend its usable
>life.

Exactly. that's why a "reasonable" range had to be decided.
It's also very important to get to the safe temp with some expediency to
prevent excess comfort for germs to proliferate.

>>For freezers, zero is the safe temp for long term storage.

>"long term" is a meaningless expression... how long and for which foods.

Of course it is. I'll make an extensive spreadsheet and post it
Christmas morning.

Obviously there are as many variables as there are foods and opinions.