What practice should be used to prevent seafood toxins from causing a foodborne illness?

Purchasing food from approved, reputable suppliers is essential in preventing seafood toxins from causing foodborne illness because it ensures that the seafood is sourced from places that adhere to safety and quality standards. Reputable suppliers are more likely to follow best practices for handling and storing seafood, which significantly reduces the risk of contamination with toxins that can cause illnesses in consumers. This practice also provides assurance that the seafood has been properly inspected for safety and compliance with health regulations, including those specific to controlling toxins found in certain fish.

While cooking seafood to a minimum temperature can kill pathogens, it does not eliminate toxins already present. Washing seafood is important for hygiene but may not remove all harmful toxins. Freezing seafood can help with specific parasites but does not necessarily eliminate all toxins. Thus, the most effective preventive measure is to ensure that seafood is purchased from trusted suppliers.