For me, not that it makes any difference because I make sure I cook food very well. I don't want to add to my problems by consuming anything harmful such as some unpleasant bacteria in a biofilm which is fairly common on fresh vegetables. I really don't need any more of that which is why I cook it so thoroughly. However there is always a way to consume food with a live bacterial biofilm on it by mistake. It's like playing Russian roulette every time you eat. :os
I don't think that fibre would degrade to any great extent when frozen. It's usually bacteria which cause fibre to break down and freezing should stop or slow bacteria to very little activity. It's why frozen food lasts very well. Enzymes cause discolouration unless blanched to destroy them. I doubt that blanching would kill bacteria, not in the space of a minute or three.