Diphyllobothriasis primary prevention: Difference between revisions
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__NOTOC__ | __NOTOC__ | ||
{{Diphyllobothriasis}} | {{Diphyllobothriasis}} | ||
{{CMG}} {{AE}} {{KD}} {{MMF}} | {{CMG}}; {{AE}} {{KD}}, {{MMF}} | ||
==Overview== | ==Overview== | ||
Effective measures for the primary prevention of [[diphyllobothriasis]] include avoiding/limiting consuming raw fish, proper cooking, and storing of fish meat. | Effective measures for the primary prevention of [[diphyllobothriasis]] include avoiding/limiting consuming raw fish, proper cooking, and storing of fish meat. | ||
Revision as of 14:42, 25 July 2017
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Diphyllobothriasis Microchapters |
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Diphyllobothriasis primary prevention On the Web |
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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
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.