Many of the foods we eat every day are completely safe when handled, stored, and prepared correctly. But certain foods can carry parasites or other harmful microorganisms when they are eaten raw, undercooked, unwashed, or contaminated during preparation.
Foodborne parasites can be found in foods such as undercooked fish and shellfish, undercooked meat, and fresh produce contaminated by soil, water, animals, or poor handling.
That doesn’t mean you need to avoid these foods. In most cases, proper cooking, washing, refrigeration, and good kitchen hygiene greatly reduce the risk.
Here are five common food categories that deserve extra attention.
1. Raw or Undercooked Fish
Fish is an excellent source of protein and other nutrients, but raw or inadequately cooked fish can carry parasites.
Foods such as raw sushi, sashimi, and ceviche can have a higher risk of exposure to parasites and bacteria than properly cooked fish. The FDA recommends cooking fish thoroughly, while specific parasite-control procedures may also be used for fish intended to be eaten raw.
Some parasites associated with fish include species of Anisakis and certain tapeworms.
If you prepare fish at home, cooking it to a safe internal temperature is one of the simplest ways to reduce the risk.
For people who are pregnant, older adults, young children, and people with weakened immune systems, extra caution with raw or undercooked seafood is especially important.
2. Undercooked Pork and Wild Game
Raw or undercooked meat can sometimes contain parasites.
One well-known example is Trichinella, a parasitic worm that can cause trichinellosis. Infection occurs when someone eats raw or undercooked meat containing the parasite. Wild game such as wild boar and bear can be particularly relevant sources.
Symptoms can include nausea, diarrhea, abdominal discomfort, fever, muscle pain, and swelling around the face or eyes. Severe infections can cause more serious complications.
The best protection is simple: cook meat to a safe internal temperature and use a food thermometer when possible.
The CDC notes that curing, drying, smoking, or microwaving meat alone does not reliably kill Trichinella.
3. Raw or Unwashed Vegetables
People often associate foodborne parasites with meat, but fresh produce can also become contaminated.
Vegetables and fruits can come into contact with contaminated soil, water, animal waste, or contaminated surfaces during growing, harvesting, transportation, or preparation.
Leafy greens, herbs, and other produce eaten raw deserve particular attention because they may not undergo a cooking step that would eliminate microorganisms.
Before eating fresh produce, wash it thoroughly under running water and keep it separate from raw meat and seafood.
Washing doesn’t make contaminated produce completely risk-free, but it helps reduce contamination.
4. Raw Aquatic Plants
Certain aquatic plants can carry parasites when they are grown or harvested in contaminated water.
