Freezing process is usually used to extend the shelf life of raspberries, but these fruits are highly sensitive and encountered freeze damages. Furthermore, frozen raspberries are known to be responsible of foodborne diseases through the transmission of enteric viruses like Hepatitis A virus (HAV). Although the resistance of HAV to freezing is recognized, the impact of the freezing process on its persistence remains unclear. This research aims to provide a comprehensive understanding of the relationships between microscopic, macroscopic, and viral risk developments after freezing and during storage. Results show that the texture of raspberries, as well as drip loss, was altered during freezing and storage, likely due to cell perforation resulting from the formation and growth of ice crystals, as evidenced by X-ray microtomography images. Infectious HAV titers on raspberries were assessed over time using the Real-Time Cell Analysis assay, revealing a decrease in HAV persistence as storage temperatures increased.