What is the best method to prevent foodborne illnesses associated with raw seafood?

Cooking seafood to the appropriate internal temperature is the most effective method for preventing foodborne illnesses associated with raw seafood. When seafood is cooked properly, it kills harmful bacteria and parasites that could be present. Each type of seafood has a specific recommended internal temperature; for example, fish should generally be cooked to an internal temperature of 145°F (63°C) to ensure safety.

While marinating in acidic solutions and freezing can help reduce some risks, they do not eliminate all pathogens effectively. Serving seafood raw, like in sushi, carries inherent risks and requires stringent sourcing and handling practices to ensure the seafood is safe to eat. Therefore, cooking seafood to the appropriate temperature remains the most reliable method to ensure it is free of pathogens that could cause foodborne illnesses.