the most important point of control of anisakiasis lies in taking
the proper public health precautions and prevention tactics.
As of now,
the common procedure is to examine frequently infected white-fleshed
fish on a light table for evidence of Anisakidae larvae. However,
this practice is not entirely effective or even adequate for fish
with pigmented flesh.
As a result,
the FDA has ruled that all fish for raw consumption should be blast
frozen to -35°C or below for 15 hours, or should be regularly
frozen to -20°C for seven days.
is a key tool in controlling the spread of anisakiasis in both the
U.S. and the world--people must be aware of the risks of eating raw
fish so that the prevalency of the disease will decrease.