Diphyllobothriasis primary prevention

Diphyllobothriasis Microchapters
Home
Patient Information
Overview
Historical Perspective
Classification
Pathophysiology
Causes
Differentiating Diphyllobothriasis from other Diseases
Epidemiology and Demographics
Risk Factors
Screening
Natural History, Complications and Prognosis
Diagnosis
History and Symptoms
Physical Examination
Laboratory Findings
X Ray
CT Scan
MRI
Ultrasound
Other Imaging Findings
Other Diagnostic Studies
Treatment
Medical Therapy
Surgery
Primary Prevention
Secondary Prevention
Cost-Effectiveness of Therapy
Future or Investigational Therapies
Case Studies
Case #1
Diphyllobothriasis primary prevention On the Web
Most recent articles
Most cited articles
Review articles
CME Programs
slides
Images
American Roentgen Ray Society Images of Diphyllobothriasis primary prevention All Images X-rays Echo & Ultrasound CT Images MRI
Ongoing Trials at Clinical Trials.gov
US National Guidelines Clearinghouse
NICE Guidance
FDA on Diphyllobothriasis primary prevention
CDC on Diphyllobothriasis primary prevention
Diphyllobothriasis primary prevention in the news
Blogs on Diphyllobothriasis primary prevention
Directions to Hospitals Treating Diphyllobothriasis
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

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]).
2. 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.