Diphyllobothriasis primary prevention
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Kalsang Dolma, M.B.B.S.[2], Furqan M M. M.B.B.S[3]
Overview
Overview
Effective measures for the primary prevention of diphyllobothriasis include avoiding or limiting consuming raw fish, proper cooking, and proper storage of fish meat.
Primary prevention
Primary prevention
Primary preventive measures for diphyllobothriasuis include:
- Avoid eating raw or undercooked fish
- Proper cooking and storing or fish meat
FDA recommendations:
The FDA recommends the following for fish preparation or storage to kill parasites.[1]
- Cooking
- Cook fish adequately (to an internal temperature of at least 145° F [~63° C]).
- Freezing
- At -4°F (-20°C) or below for 7 days (total time). OR
- At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for 15 hours. OR
- At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours.
References
References
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