What is the best method to kill parasites in food?

When it comes to effectively killing parasites in food, the best method is to utilize both cooking and freezing. Cooking food at high temperatures is a well-known technique to eliminate various pathogens, including parasites. Most parasites cannot survive when food is cooked to the proper internal temperature, which varies depending on the type of food being prepared.

Freezing also plays a critical role in controlling parasites. Certain parasites are susceptible to die-off at specific freezing temperatures, and maintaining these conditions for the recommended duration can reduce the risk of foodborne illnesses. When both methods are used together, you create a multi-faceted approach that maximizes food safety, ensuring that any parasites present are effectively killed through cooking and that any remaining parasites are eliminated through freezing.

Utilizing chemical preservatives may help extend the shelf life of food and inhibit the growth of certain microorganisms, but it is not an effective method for killing established parasites that may already be present in the food. Therefore, combining cooking and freezing stands out as the most comprehensive and effective way to ensure that food is safe from parasites.