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]

Prevention

Do not eat raw or undercooked fish.

The FDA recommends the following for fish preparation or storage to kill parasites.

• 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.

External Link

http://www.cdc.gov/parasites/diphyllobothrium/faqs.html