Diphyllobothriasis primary prevention

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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

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.