
.....Hiow long has it been since you last checked the temp of your Freezer(s)??
Easy to forget as time goes by!
I popped into a friend's today who had miss ordered from our Butchers and was stuck til' next delivery, as I helped load some bits from my freezer I noticed hers was running at only -14, she was mortified when I had to explain that even though her meat was 'frozen' it is the temperature reached and time frame involved that (possibly..) kills/prevents Parasites from breeding/living.
I know as raw feeders seasoned or not you all know this.. but if..like my friend this is all news to you??
Here's a heads up:
>According to European Union regulations, freezing fish at -20°C (-4°F) for 24 hours kills parasites. The FDA recommends freezing at -35°C (-31°F) for 15 hours, or at -20°C (-4°F) for 7 days.The most common parasites in fish are roundworms from the family Anisakidae and fish tapeworm.While freezing pork at -15°C (5°F) for 20 days will kill any trichinella spiralis worm.< (source: Centres for disease transmission control)
and the Research:
The effect of freezing on the survival of Pathogens..If the science makes your eyes boggle scroll down to the summary for a more digestable (pardon the pun) read

Hope this helps.
Running the 'Idita-choc' Sled race with Lori!..~¤ø Sponsored by Hendricks Gin! ¤ø~