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.
Paragonimus infection primary prevention
Enterobiasis primary prevention
Ancylostomiasis primary prevention
Taenia infection primary prevention
Strongyloidiasis primary prevention
Oesophagostomum primary prevention
Schistosomiasis primary prevention
Enterobiasis secondary prevention