Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult.
- What are parasites that should be taken into account in sous vide cooking, or any other tightly controlled low-temperature cooking?
- What is the minimum core temperature and time to kill all parasites?
For sake of reality, "all parasites" should be limited to those in Europe and northern America.
I'm not looking for "just boil everything" or "only use inspected ingredients". Also, note that in sous vide, same temperature can be maintained for extended period of time. At least some temperature guidelines are higher than they have to be to account for quick, uneven cooking.