What is the prevention method recommended for Anisakiasis simplex?

The recommended prevention method for Anisakiasis simplex, a parasitic infection caused by the consumption of raw or undercooked fish harboring larvae, is proper freezing. Freezing fish at specific temperatures for designated periods effectively kills the larvae, rendering the fish safe for consumption. This is essential because the parasites are often not eliminated by cooking alone when fish are prepared improperly.

When freezing, maintaining the temperature at -4°F (-20°C) for at least seven days is typically advised, as this duration is sufficient to neutralize any live parasites. This method of prevention is particularly important in sushi and sashimi preparation, where the fish is served raw.

While proper cooking is also a safe method of eating fish, it must be done correctly to reach temperatures that effectively kill the parasites. Storing fish in salt can impact some parasites, but it's not a foolproof method against Anisakis. Avoiding certain fish can reduce risk but is impractical since many fish species are popular in various cuisines. Therefore, proper freezing stands out as the most reliable and universal approach to prevent Anisakiasis simplex.