👉 Always cook meats thoroughly, and avoid rare or raw meat dishes unless you’re 100% sure of their safety.
2. Raw or Undercooked Shellfish
Shellfish such as oysters, mussels, and clams filter large volumes of water and can accumulate parasites and bacteria from contaminated sources. They may carry trematodes, which can infect the human liver, lungs, or intestines.
Consuming raw shellfish isn’t just risky—it’s a gamble with your health.
👉 Steam, boil, or grill shellfish thoroughly. Discard any that don’t open during cooking.
3. Unwashed Fruits and Vegetables
Even your innocent-looking produce can be a carrier. Soil or water contaminated with Giardia or Toxoplasma gondii can taint your fruits and vegetables. Improper handling and transport can introduce even more contamination.
Toxoplasmosis is especially dangerous for pregnant women and people with weakened immune systems.
Giardiasis causes diarrhea, bloating, and weight loss.
👉 Always wash produce under running water. Use a brush for items like cucumbers or potatoes, and peel when possible.
4. Unpasteurized Dairy Products
Raw milk, cheeses, and yogurts can be contaminated with parasites like Cryptosporidium or Giardia, both of which are resistant to most basic cleaning methods. These can cause weeks of diarrhea, stomach cramps, and dehydration.
👉 Choose only pasteurized dairy products. Check labels carefully.
5. Contaminated Drinking Water
One of the most common global transmission routes, contaminated water can carry parasites like Entamoeba histolytica and Giardia, even in places you wouldn’t expect. This is a major risk when traveling, but outbreaks can occur anywhere.
👉 Always drink filtered, boiled, or bottled water, especially when traveling or unsure about the water source.
How to Stay Safe: Smart, Simple Food Safety Practices
Preventing parasite infections doesn’t require fancy equipment—just consistency, caution, and a few good habits.
Cook Smart
Pork and fish should be cooked to an internal temperature of 145°F (63°C)
Beef and ground meats should reach 160°F (71°C)
Always cook fish until the flesh is opaque and flakes easily
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