Cheaper quality products that have not been properly prepared/stored/shipped are more likely to have possible issues. Hikari, for example, triple sterilizes their bloodworms & other frozen fish food items. But, in general, I have only heard of a single documented situation where a parasite/protozoa was able to withstand being frozen below 0c for a lengthy period of time then heated to 66c & was still viable after heated, frozen cycles. Its extremely rare (myxobolus cerebralis) in general so this is not as big of a concern. Live/wild foods are probably the biggest culprits for carrying bacteria & parasites.