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
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