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Prevention & Control

Never eat raw freshwater crabs or crayfish. Cook crabs and crayfish for to at least 145°F (~63°C). Travelers should be advised to avoid traditional meals containing undercooked freshwater crustaceans.

More on: Fight BAC: Safe Food Handling

  • Page last reviewed: January 10, 2013
  • Page last updated: January 10, 2013
  • Content source:
    • Global Health - Division of Parasitic Diseases and Malaria
    • Notice: Linking to a non-federal site does not constitute an endorsement by HHS, CDC or any of its employees of the sponsors or the information and products presented on the site.
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