What is the primary prevention method for Anisakis spp. infection?

The primary prevention method for Anisakis spp. infection is to freeze fish at specific temperatures. Anisakis spp. are parasitic worms commonly found in raw or undercooked seafood, particularly fish. Freezing fish at a temperature of -4°F (-20°C) for at least 7 days, or at -31°F (-35°C) for 15 hours, effectively kills the larvae and prevents infection if the fish is consumed raw or undercooked.

While cooking fish to a proper internal temperature is also an effective means of eliminating these parasites, freezing is considered a critical preventive measure, especially in preparations where fish will be consumed raw, such as sushi or ceviche. This method is essential because it addresses the safety of fish intended for raw consumption directly and is a widely recommended practice in food safety guidelines to prevent anisakiasis, the infection caused by ingesting Anisakis larvae.

Washing hands before handling fish is important for general food safety and hygiene but does not specifically target the prevention of Anisakis spp. infection. Similarly, purchasing fish from local markets does not guarantee that the fish is free from parasites unless proper freezing guidelines are followed.