What unique property of Anasakis helps mitigate infection risk?

Anisakis is a genus of parasitic worms that can infest various marine fish and can cause gastrointestinal issues in humans if ingested when the fish is undercooked or raw. The unique property that helps mitigate infection risk is the ability of freezing to kill the larvae. Freezing fish at specific temperatures for a designated period, such as freezing for 7 days at -4°F (-20°C) or lower, effectively destroys the Anisakis larvae, making the fish safe to consume.

This method is often recommended by health organizations as a safe practice to eliminate the risk of Anisakis infection, particularly for those who consume raw or undercooked fish. Cooking fish thoroughly is also effective in killing the parasite, but the emphasis on freezing allows for the safe consumption of sushi and sashimi, where raw fish is typically used.

While boiling water used for cooking is essential for food safety, it does not directly impact the risk of Anisakis since it refers to the preparation of water rather than the fish itself. Avoiding raw food consumption can prevent potential infections but is a broader approach and does not highlight a specific property of Anisakis management as directly as freezing does.