5 Foods That Can Carry Parasites — And How to Eat Them Safely

 How Can Food Carry Parasites?

Parasites like Toxoplasma gondii, Giardia, or tapeworms can contaminate food through:

Contaminated water or soil (on produce)

Poor hygiene during harvesting or handling

Undercooked meat (especially pork, beef, or fish)

Cross-contamination in the kitchen

But the human body is resilient — and modern food safety works.

 With proper washing, cooking, and storage, the risk is extremely low.

 5 Foods That Can Carry Parasites (And How to Stay Safe)

1. Raw or Undercooked Pork

Risk: Trichinella spiralis (causes trichinosis), Taenia solium (pork tapeworm)

How it happens: Eating raw or undercooked pork from infected animals

 How to stay safe:

Cook pork to 145°F (63°C) with a meat thermometer — then rest 3 minutes

Freezing commercial pork (at -5°F / -20°C) kills Trichinella

Avoid raw pork dishes like cured sausages unless from trusted, regulated sources

 Note: Trichinosis is now rare in the U.S. (fewer than 20 cases/year) thanks to regulations and freezing practices.

2. Raw or Undercooked Beef

Risk: Taenia saginata (beef tapeworm)

How it happens: Eating raw or rare beef from infected cattle

 How to stay safe:

Cook steaks and roasts to at least 145°F (63°C)

Avoid raw beef dishes like tartare or carpaccio if you’re pregnant, immunocompromised, or traveling in high-risk areas

Buy meat from reputable sources with proper inspection

 Good news: Beef tapeworm is treatable and rare in developed countries.

3. Raw or Undercooked Fish (Especially for Sushi & Sashimi)

Risk: Anisakis (a parasitic worm), Diphyllobothrium (fish tapeworm)

How it happens: Eating raw or under-salted fish from contaminated waters

 How to stay safe:

Only eat sushi-grade fish — it must be frozen at -4°F (-20°C) for 7 days (or -31°F / -35°C for 15 hours) to kill parasites

Buy from trusted sushi restaurants or suppliers

Never eat raw fish from the grocery store unless labeled “sushi-grade” and properly frozen

 Fact: The FDA requires all fish for raw consumption to be parasite-killed by freezing.

4. Fresh Produce (Leafy Greens, Berries, Herbs)

Risk: Toxoplasma gondii, Giardia, Cryptosporidium

How it happens: Contaminated irrigation water, soil, or improper handling

 How to stay safe:

Wash all produce under cool running water — even if pre-washed

Scrub firm produce (like melons, cucumbers) with a brush

Dry with a clean cloth or paper towel — reduces bacteria

Store properly — keep cold and separate from raw meat

 Bonus: Don’t wash berries until ready to eat — excess moisture speeds spoilage.

5. Unpasteurized (Raw) Milk & Dairy Products

Risk: Toxoplasma, Giardia, Cryptosporidium

How it happens: Drinking raw milk from infected animals

 How to stay safe:

Drink only pasteurized milk and dairy — heat kills parasites and bacteria

Avoid raw milk cheeses unless aged over 60 days (lower risk)

Especially important for pregnant women, children, elderly, and immunocompromised

 CDC warning: Raw milk is 150x more likely to cause foodborne illness than pasteurized milk.

 5 Simple Rules to Prevent Parasitic Infections

Cook meat to safe internal temperatures

Kills parasites and bacteria

Wash all fruits and vegetables

Removes dirt and contaminants

Freeze fish for raw use

Required to kill parasites in sushi

Avoid cross-contamination

Use separate cutting boards for meat and produce

Drink pasteurized milk and water

Especially when traveling

Use a food thermometer — don’t guess doneness.

 Who’s at Higher Risk?

Some people should be extra cautious:

 Pregnant women — Toxoplasma can harm the fetus

 People with weakened immune systems — HIV, cancer, organ transplant

 Travelers in areas with poor sanitation

 These groups should avoid raw or undercooked foods and stick to bottled water.

 Final Thoughts: Don’t Fear Food — Respect It

We don’t need to fear fresh food.

We need to respect it.

A salad.

A steak.

A piece of sushi.

These aren’t threats.

They’re joys.

And with simple, smart habits, you can enjoy them safely and confidently.

So wash your produce.

Cook your meat.

Buy from trusted sources.

Because sometimes, the difference between “I’m scared to eat this” and “I love this meal”…

Isn’t in the food.

It’s in the care.

And once you know how to protect yourself?

You can eat — and live — without fear.