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

Parasites are not something most people think about when sitting down to eat a normal meal. Yet certain foods can carry parasites or parasite eggs/larvae, especially when they are raw, undercooked, improperly handled, or contaminated during production. The good news is that the presence of parasites in food does not mean these foods are inherently dangerous or that you should stop eating them. Proper cooking, freezing when appropriate, hygiene, and safe food handling can dramatically reduce the risk.

The image highlights several familiar foods, including fish and meat, that can sometimes be associated with foodborne parasites. However, it is important to clarify that these foods are not necessarily “especially rich in parasites.” The actual risk depends heavily on the species, origin, preparation method, and whether the food is eaten raw or undercooked.

Here are five common food categories worth knowing about.

1. Raw or Undercooked Fish

Fish is nutritious and an excellent source of protein, omega-3 fatty acids, vitamin D, and other nutrients. But certain fish can carry parasitic worms, particularly when they are consumed raw or insufficiently cooked.

One well-known example is Anisakis, a parasitic worm associated primarily with marine fish and squid. People can become infected by eating infected seafood that has not been adequately cooked or otherwise treated to kill the parasite. Infection may cause abdominal pain, nausea, vomiting, or allergic reactions in some individuals.

This is particularly relevant to foods such as raw fish dishes, including certain types of sushi, sashimi, ceviche, and other preparations where the fish is not fully cooked.

That doesn't mean sushi is automatically unsafe. Commercial seafood intended for raw consumption may undergo specific freezing treatments designed to kill parasites. However, freezing requirements can vary according to the species, processing method, and regulations.

For home cooking, thoroughly cooking fish is one of the simplest ways to reduce the risk.

The key point: fish itself isn't the problem. Raw or inadequately prepared fish is where parasite concerns become more relevant.

2. Freshwater Fish

Freshwater fish deserve special attention because some species can carry parasites capable of infecting humans.

Certain freshwater fish may transmit flukes, including fish-borne trematodes, when they are eaten raw, lightly cooked, fermented, salted, or otherwise prepared without adequate parasite control.

These parasites are particularly associated with specific geographic regions and fish species. Some infections can affect the digestive system, while others may involve the liver or bile ducts.

Traditional dishes made with raw or lightly prepared freshwater fish can therefore carry a higher risk if proper preparation methods are not used.

Cooking freshwater fish thoroughly is one of the most reliable protective measures. People who frequently eat raw freshwater fish should be especially aware of the food-safety practices used by the restaurant, supplier, or producer.

If you're unsure whether a freshwater fish is safe to eat raw, don't take the risk—cook it thoroughly.

3. Pork

Pork has historically been associated with several foodborne parasites, most notably Trichinella species.

Trichinella infection, known as trichinellosis, can occur when people eat raw or undercooked meat containing the parasite's larvae. Symptoms can include gastrointestinal problems initially, followed by fever, muscle pain, weakness, and other complications in more significant infections.

Modern commercial pork production and food-safety controls have greatly reduced the risk in many countries. Still, the risk isn't necessarily zero, particularly with wild game, home-slaughtered animals, or meat from uncertain sources.

Proper cooking is therefore extremely important.

It is also worth remembering that color alone isn't a reliable indicator of whether meat is safely cooked. Using a food thermometer is much more dependable than simply cutting into the meat and checking whether it “looks done.”

Pork should come from a reputable source and be handled carefully from the refrigerator to the cutting board to the plate.

4. Beef and Other Meat

Beef can also be associated with parasites, particularly Taenia saginata, commonly known as the beef tapeworm.

Humans can acquire beef tapeworm infection by eating raw or undercooked beef containing larval cysts. In many cases, the infection may produce mild digestive symptoms or no obvious symptoms at all, but an adult tapeworm can live in the intestine and grow considerably.

Certain food traditions involve rare or raw beef. While these dishes may be prepared safely when appropriate controls are followed, eating raw meat generally carries greater microbiological and parasitic risks than eating properly cooked meat.

Ground beef deserves particular attention because grinding can distribute contamination throughout the meat rather than leaving it only on the surface.

Cooking ground beef thoroughly is therefore an important food-safety step.

The same general principle applies to other meats: buy from reliable suppliers, keep meat refrigerated, prevent cross-contamination, and use a thermometer when cooking.

5. Raw Produce and Foods Contaminated During Handling

Parasites aren't limited to animal products.

Fresh fruits and vegetables can occasionally become contaminated with parasites, bacteria, or other pathogens through contaminated soil, irrigation water, manure, harvesting equipment, transportation, or handling.

Examples of foodborne parasites that can be associated with contaminated produce include Giardia and Cyclospora.

This is why washing produce properly matters, especially when it will be eaten raw.

Washing fruits and vegetables under running water can help remove dirt and reduce contamination. Firm produce can be scrubbed with a clean produce brush when appropriate. It is also important to wash your hands before preparing food and to keep raw meat away from ready-to-eat produce.

One important misconception is that using household soap or detergent on fruits and vegetables is a good idea. It isn't recommended. Produce can absorb residues, and soap is not designed to be consumed.

How to Reduce Your Risk

The good news is that foodborne parasite infections are often preventable through basic food-safety practices.

Cook food thoroughly. Proper cooking is one of the most effective ways to destroy many parasites. Follow reliable temperature recommendations rather than relying solely on appearance.

Be cautious with raw seafood. If you're eating sushi, sashimi, ceviche, or another raw seafood dish, choose reputable establishments that follow appropriate seafood-safety requirements.

Use safe sources. Meat and seafood purchased from reputable suppliers are generally subject to food-safety controls that help reduce risks.

Prevent cross-contamination. Use separate cutting boards or utensils for raw meat and foods that will be eaten without cooking. Wash hands, knives, and preparation surfaces thoroughly.

Wash fresh produce. Rinse fruits and vegetables under clean running water before eating or cutting them.

Be particularly careful with wild game. Wild animals can carry parasites that are less common in commercially raised livestock. Wild game should be handled and cooked appropriately.

The Bottom Line

The headline “foods especially rich in parasites” can sound alarming, but it oversimplifies the science. Fish, pork, beef, and fresh produce are not automatically full of parasites. In fact, millions of people eat these foods safely every day.

The bigger issue is how the food is sourced, handled, stored, and prepared.

Raw or undercooked fish can carry certain parasitic worms. Freshwater fish can transmit particular flukes. Undercooked pork and wild game can pose risks from Trichinella, while undercooked beef can transmit beef tapeworm. Fresh produce can occasionally become contaminated through environmental or handling conditions.

So rather than avoiding these foods entirely, focus on smart preparation and reliable food-safety habits.

And if you regularly experience unexplained abdominal pain, persistent diarrhea, nausea, weight loss, unusual digestive symptoms, or other concerning symptoms after eating potentially contaminated food, don't try to diagnose yourself from an image or online checklist. Talk with a healthcare professional, particularly if you've recently traveled or eaten raw or undercooked meat or seafood.

Knowledge—not fear—is the best protection. Knowing which foods can carry parasites and understanding how proper cooking and hygiene reduce the risk can help you enjoy your favorite foods while making much safer choices.