What is a common treatment measure to prevent zoonotic diseases from fishes?

Cooking fish thoroughly is an effective treatment measure to prevent zoonotic diseases associated with fish consumption. Many parasites, bacteria, and viruses that can infect humans are sensitive to heat. Proper cooking ensures that these pathogens are killed, significantly reducing the risk of transmission.

For example, certain fish can harbor parasites such as Anisakis, which can cause gastrointestinal issues in humans if the fish is eaten raw or undercooked. By cooking fish to an internal temperature of at least 145°F (about 63°C), consumers can mitigate this risk effectively.

The other options may not necessarily provide the same level of protection against zoonotic diseases. Washing fish in saltwater may help in cleaning but does not eliminate pathogens effectively. Immediate freezing can kill some parasites but not all bacteria or viruses present in the fish. Avoiding fish entirely is not a practical or necessary approach, especially since many fish provide important nutritional benefits when sourced and prepared safely.