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Freezer burn is surface dehydration of frozen food caused by air contact and temperature fluctuations. Per USDA, freezer-burned food is safe to eat but quality is reduced.
Freezer burn occurs when ice on the surface of frozen food sublimates (evaporates directly from solid to gas) due to air exposure or temperature swings, leaving the food's surface dehydrated. It does NOT make food unsafe to eat — bacteria don't grow in properly frozen food (0°F or below). It does ruin the eating quality of the affected areas.
A package of ground beef stored in its original loose plastic wrap for 6 months in a freezer that's opened frequently develops white patches on the surface and a leathery rim. Per USDA, this is safe to eat after trimming the affected areas. The remaining beef will work fine in long-cooked dishes (chili, stew, casseroles) where texture matters less.
Prevention: (1) Vacuum sealing — eliminates air contact, dramatically extends quality storage. (2) Freezer-grade zip bags with all air pressed out before sealing. (3) Stable freezer temperature (0°F or below; minimize door opening). (4) Use within recommended freezer storage times. (5) For long storage, double-wrap (plastic wrap then bag).