What could happen if food is repeatedly thawed and refrozen?

When food is repeatedly thawed and refrozen, it can significantly increase the risk of spoilage and contamination. Thawing allows microorganisms present in food to become active, and if food is left at temperatures that promote bacterial growth for too long, harmful pathogens can multiply. Each time food is thawed, it also experiences moisture loss, leading to a decline in quality and texture. When refrozen, these changes not only affect the food's taste and texture but also may compromise its safety.

Moreover, during the thawing process, ice crystals that form within the food can rupture cell walls, leading to the release of moisture. This moisture can create an environment where bacteria thrive, especially if the food is held at an unsafe temperature. Thawing and refreezing can lead to an accumulation of not just spoilage bacteria, which can affect food quality, but also pathogenic bacteria, which can pose serious health risks. Therefore, the practice of thawing and refreezing food without proper care leads to greater chances of spoilage and contamination, making option C the correct choice.