Often times there is a discussion about freezing an animal (for this forum, a WC toad) for the purpose of killing parasites. While doing some research on Japanese cuisine, I looked up Sashimi on Wikipedia. They discuss the particulars of freezing and the different standards...
"Freezing is often practiced to kill parasites. According to European Union regulations[3], 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."
Since most people don't run their freezers at -4°F, it seems that the 30 day recommendation is in line. This is also the recommendation of Dr Klingenberg. Although I don't condone the use of amphibian feeders, if you must, here is some useful info.
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Virginia Herping
http://groups.yahoo.com/group/VaHS
Virginia Herpetological Society online store
http://www.cafepress.com/vaherpsociety
"The irrational fear of snakes is the only excuse a grown man has... to act like a complete sissy" - Colchicine
