Diphyllobothriasis primary prevention: Difference between revisions
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#*Cook fish adequately (to an internal temperature of at least 145° F [~63° C]). | #*Cook fish adequately (to an internal temperature of at least 145° F [~63° C]). | ||
#Freezing | ##Freezing | ||
#*At -4°F (-20°C) or below for 7 days (total time), or | #*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 -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. | #*At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours. | ||
==References== | ==References== | ||
{{reflist|2}} | {{reflist|2}} | ||
Revision as of 20:10, 28 June 2017
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Diphyllobothriasis Microchapters |
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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/limiting consuming raw fish, proper cooking, and storing of fish meat.
Primary prevention
- Do not eat 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.
- 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.