Diphyllobothriasis primary prevention: Difference between revisions
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==References== | ==References== | ||
{{reflist|2}} | {{reflist|2}} | ||
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[[Category:Disease]] | [[Category:Disease]] | ||
[[Category: Foodborne illnesses]] | [[Category:Foodborne illnesses]] | ||
[[Category:Needs overview]] | |||
[[Category:Emergency medicine]] | |||
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[[Category:Infectious disease]] | [[Category:Infectious disease]] | ||
[[Category:Gastroenterology]] | |||
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Latest revision as of 21:24, 29 July 2020
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Diphyllobothriasis Microchapters |
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Diagnosis |
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Treatment |
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Case Studies |
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Diphyllobothriasis primary prevention On the Web |
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American Roentgen Ray Society Images of Diphyllobothriasis primary prevention |
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Risk calculators and risk factors for 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
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 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.