Prevention & Control
Do not eat raw or undercooked freshwater fish. Lightly salted, smoked, or pickled fish can contain infectious parasites. Drinking river water or other nonpotable water will not lead to infection with Opisthorchis.
The FDA recommends the following for fish preparation or storage to kill any parasites.
- Cook fish adequately (to an internal temperature of at least 145° F [~63° C]).
- At -4°F (-20°C) or below for at least 7 days (total time); or
- At -31°F (-35°C) or below until solid, and storing at -31°F (-35°C) or below for at least 15 hours; or
- At -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for at least 24 hours.