Diphyllobothriasis primary prevention: Difference between revisions
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*Proper cooking and storing or fish meat | *Proper cooking and storing or fish meat | ||
FDA recommendations: | FDA recommendations: | ||
The FDA recommends the following for fish preparation or storage to kill parasites.<ref name="urlCDC - Diphyllobothrium - Frequently Asked Questions (FAQs)">{{cite web |url=https://www.cdc.gov/parasites/diphyllobothrium/faqs.html |title=CDC - Diphyllobothrium - Frequently Asked Questions (FAQs) |format= |work= |accessdate=}}</ref> | |||
# Cooking | # Cooking | ||
#*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]). | ||
Revision as of 20:11, 28 June 2017
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Diphyllobothriasis Microchapters |
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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.[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.