infectious diseases
Anisakiasis
Prevention of Anisakiasis
Proper freezing conditions are key to preventing anisakiasis in sushi.Anisakislarvae are destroyed by Cooking to > 63° C (> 145° F) Freezing at −20° C (−4° F) or below for 7 days Freezing at −35° C (−31° F) or below until solid, then storing at that temperature for ≥ 15 hours, or at −20° C (−4° F ) for 24 hours Larvae may resist pickling, salting, and smoking. 