Public Health & Prevention Strategies

Cooking at temperatures above 60?C will kill the parasite in thawed or fresh fish. It has also been proven that deep freezing kills nematodes and can be used to sterilize fish that is intended to be served uncooked. Food safety regulations that enforce the freezing of fish to -20?C or below for seven days or -35?C or below for 15 hours, will kill the parasite and prevent Aniskiasis transmission. In the U.S., most fish served raw, as in sushi, is already frozen at these temperatures, in accordance with FDA guidelines. However, unfrozen raw fish is still desirable in the best sushi. Curing by smoke or salt is less effective because you must ensure the proper degree of saturation.

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A Netherlands law requires immediate gutting, salting and freezing of caught herring and has been credited with stemming outbreaks of anisakiasis. Though the anisakis simplex is also endemic in Japan, no regulations have been implemented because it is not considered a significant health threat.

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However, even cooking or freezing fish will not destroy the biochemicals in the fish flesh that are produced by the parasite. These chemicals can produce anaphylactic reactions in sensitized people. The onset of illness is often confused with shellfish allergies.

In addition, acute gastroallergic anisakiasis is often misdiagnosed. Therefore, better medical identification and recognition of symptoms will lead to more accurate reporting.

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No vaccine is currently available for Anisakiasis.

Sheraton, Mimi. "Eating Raw Fish: The Dangers." The New York Times. September 30, 1981.

Sheraton, Mimi. "Raw Fish: How Safe Is IT?" The New York Times. July 29, 1981.