What is the main measure to prevent seafood-specific foodborne illness?

The main measure to prevent seafood-specific foodborne illness is using only approved suppliers. This approach is crucial because approved suppliers follow stringent safety standards and regulations to ensure that the seafood they provide is safe for consumption. These suppliers are often subject to inspections and must adhere to safe handling and processing practices that minimize the risk of contamination with harmful microorganisms, such as Vibrio, Salmonella, and parasites that may be present in seafood.

While properly cooking seafood is essential for killing pathogens, it is ineffective if the seafood was already contaminated prior to cooking. Similarly, freezing seafood can help kill certain parasites, but it does not eliminate all types of bacteria or viruses that could cause foodborne illness. Marinating seafood can enhance flavor but does not contribute significantly to food safety in regards to preventing foodborne illnesses. Therefore, sourcing seafood from approved suppliers is the most effective way to ensure that foodborne illness risks are minimized.