Anisakiasis (anisakidosis) can be prevented by either thorough cooking or adequate freezing of seafood. Other measures may be ineffective, while avoidance of all measures carries the highest risk of infection.


Food inspection and handling:

(1) uninspected fish carries the highest risk

(2) candling or examination of fish on a light table is not wholly effective for examination of white fish

(3) candling or examination of fish on a light table is not particularly effective for examination of pigmented fish such as salmon

(4) early evisceration of the fish to minimize migration of larvae from the digestive tract into muscle


FDA recommendation for handling seafood to be eaten raw or semi-raw:

(1) blast frozen to -35°C or below for >= 15 hours

(2) regular freezing to -20°C or below for >= 7 days



• semi-raw includes marinated or partly cooked


Other methods of killing larvae:

(1) cooking to an internal temperature of 60°C or more for >= 10 minutes

(2) hard salt curing before pickling (larvae may survive 51 days in vinegar)


Ineffective methods for killing larvae:

(1) marinading in soy or Worcestershire sauce for < 24 hours

(2) pickling in vinegar (larvae may survive 51 days in vinegar)

(3) microwave cooking

(4) smoke curing


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