Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation due to air reaching the food. It is generally caused by food not being securely wrapped in air-tight packaging. Freezer burn appears as grayish-brown leathery spots on frozen food and occurs when air reaches the foods surface and dries the product. Color changes result from chemical changes in the foods pigment. Freezer burn does not make the food unsafe; it merely causes dry spots in foods. The food remains usable and edible, but removing the freezer burns will improve the flavor. The dehydration of freezer-burned food is caused by water sublimating from the food into the surrounding atmosphere. The lost water may then be deposited elsewhere in the food and packaging as snow-like crystals. Freezer burn can look slightly different from food group to food group, but some indicators are consistent across the board. Most freezer-burned food will develop ice crystals, and its coloration may change, giving it an overall dull appearance. Meats often take on a gray-brown color and may look tough or leathery, while fruits and vegetables are visibly dry and shriveled. To prevent freezer burn, wrap or package foods properly before freezing them and make sure your freezer stays cold enough. The best way to prevent reduced quality is to use your frozen foods in a timely manner so that nothing gets stored for too long.