What is the best strategy to prevent foodborne illnesses caused by seafood toxins?

Purchasing seafood from approved, reputable suppliers is the best strategy to prevent foodborne illnesses caused by seafood toxins because it ensures that the seafood has been sourced from safe environments and handled according to health regulations. Reputable suppliers adhere to safety standards that reduce the risk of contamination and exposure to harmful toxins, including those that can occur naturally in certain seafood.

While cooking seafood thoroughly can be effective in killing harmful bacteria and parasites, it may not eliminate toxins that are heat-stable and can still pose risks even after cooking. Storing seafood at cold temperatures is also important for slowing down the growth of pathogens but does not inherently remove toxins that may already be present. Freezing seafood before preparation can be a method to kill specific parasites, yet it does not address the potential dangers of naturally occurring toxins such as those found in certain types of fish. Hence, sourcing seafood from reliable suppliers is the most proactive measure to mitigate the risk associated with seafood toxins.