Diphyllobothriasis primary prevention: Difference between revisions
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{{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 | Effective measures for the primary prevention of [[diphyllobothriasis]] include avoiding/limiting consuming raw fish, proper cooking, and proper storage of fish meat. | ||
==Primary prevention== | ==Primary prevention== | ||
Primary preventive measures for diphyllobothriasuis include: | Primary preventive measures for diphyllobothriasuis include: | ||
Revision as of 18:01, 16 August 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 proper storage 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.