This question really has two aspects. The repeated freezing and thawing of foods effects both the flavor of the food and the safety of the food. When dealing with meats, when it is frozen and thawed and frozen and thawed, the cells in the meat actually expand and contract. This adversly effects the texture of the meat as well as how it cooks. Also, bacteria does not actually completely stop growing when food is frozen. What this means is that when food is frozen, and thawed repeatedly, The food has much more time to grow bacteria and can potentially become a source of food-bourne illness.
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