Killing parasites within food.

For flour, I've always heard if you put the flour in the freezer until anything inside is good and frozen it will kill anything like weevils. Then you can take it out, put it in an airtight, critter resistant container in your cupboard.

Also, I just received a press release from the university extension here (I'm a editor) that says for venison, to freeze it first before cooking, which should kill tapeworms and other deer parasites. They also recommend cooking to 160°F internal temperature, or 165°F for soups/stews. If doing jerkey or sausage, again freeze and cook the meet first.

Can't recall the best practices for fruits and vegetables, but I think it had to do with washing with a bleach solution. Someone chime in here if they know!

These things should work for most live parasites, I would think. Freeze your dry goods before putting in airtight container and then you can store on the shelf. Freeze the meat to kill parasites, then make sure to cook the meat thoroughly.

Just my 2 cents worth!