<<In reference to freezing meat for 30 days to kill bacteria.  Sorry to by
picky but can some one provide some studies that evaluate: Freezing Bacteria
to kill it.  It seems that both time and temperature would be involved.>>

Lorenzo,

Freezing prevents microbial growth in foods, but will not destroy all
microorganisms.

For parasite destruction, fish intended to be eaten raw shall be frozen to
either:
(i) -20C (-4F) or below for 7 days; or
(ii) -35C (-31F) or below for 15 hours in a blast freezer
(source: Canadian Food Services and Food Retail Code, 1999)

Although freezing temperatures listed above will kill many disease-causing
bacteria, the only way to assure complete destruction of all pathogenic
bacteria is to cook the meat product to a minimum internal temperature of
160F (or 180F for poultry).

Rob