Describe how to eliminate or reduce the number of parasites in food.

Cooking foods to minimum safe endpoint cooking temperatures destroys all foodborne parasites. Freezing will also kill some parasites in food. 

For example, to destroy parasites in fish that is to be served raw, the fish can be frozen and stored at a temperature of –4 degrees F (-20 degrees C) or colder for 168 (7 days) or frozen at –31 degrees F (-35 degrees C) or colder until solid and stored at –31 degrees F (-35 degrees C) for 15 hours.  If the fish are tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern), the fish may be served in a raw, raw-marinated, or partially cooked form without being frozen first.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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 AS 0708