Called isochoric freezing, the technique relies on storing foods in a sealed, rigid container made of hard plastic or metal that is filled with a liquid such as water, and placing it in a freezer. Conventional freezing involves exposing food to the air and freezing it solid at sub-zero temperatures, the new method does not turn food into solid ice.
lower temps slow the metabolism of microbes
probably not as much as freezing them though. the inventors should quantify that, how much less effective it is than freezing.
and tbh the modern way is just irradiate everything. they don’t boil surgical tools anymore. they use a special microwave. what would the benefits/logistics be in making a consumer version of that?