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Diseases » Anisakiasis » Prevention

Prevention of Anisakiasis

Prevention of Anisakiasis:

FDA Bad Bug Book (Excerpt)

FDA recommends that all fish and shellfish intended for raw (or semiraw such as marinated or partly cooked) consumption be blast frozen to -35C (-31F) or below for 15 hours, or be regularly frozen to -20C (-4F) or below for 7 days. (Source: FDA Bad Bug Book)

FDA Bad Bug Book (Excerpt)

Candling or examining fish on a light table is used by commercial processors to reduce the number of nematodes in certain white-flesh fish that are known to be infected frequently. This method is not totally effective, nor is it very adequate to remove even the majority of nematodes from fish with pigmented flesh. (Source: FDA Bad Bug Book)


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