
Hi Olivetor,
I freeze my RMB's meats and offal,I defrost them in the fridge,and give them straight from the fridge.
If raw meats are kept within the correct temperatures Bacterium dont or rather cant reproduce. which means freezing,or chilled (refridgerator) or cooked to correct temperatures.
ambient temperatures or in food hygiene 'The Danger Zone, or growth zone' is between 5 degrees and 68degrees anything above or below that will stop bacterium multiplying.
Regarding Freezing killing Bacteria here's a good article look at comments made by Professor Geoff Archer;
Dept of Food science at leeds University. :)
<a class='url' href='
http://lists.foodsafetyweb.info/SCRIPTS/WA-FOODSWS.EXE?A2=ind9711&L=foodsafe&P=6256'>Does freezing kill bacteria?</a>
HTH :D
sorry edited to say: I freeze for storage reasons...not because I think I have to before feeding raw. some will be in the fridge (held for no longer than 2-3 days..I use zip,lock bags and write on the white strip the date!) I date everything so i can rotate it! when restocking..but have now got to the stage where I can perfect my order to last 1-2 weeks. sometimes get a bargain from the butcher or Rabbits from an old boy in the village so do sometimes hold thing in the deep freeze for 3-4 weeks)